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That crispy, blackened meat that makes barbeque so delightful unfortunately
contains two potentially carcinogenic compounds: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
The longer you barbeque and the more well done the meat, the more HCAs and PAHs are deposited on your meat.
Research from the National Cancer Institute has shown that high intakes of well-done, fried, or barbecued meats can increase the risk of pancreatic, colorectal, and breast cancers.
The risks of charcoal are well-known and documented; the Canadian government even requires that charcoal sold in Canada must display a warning label similar to the labels on cigarettes.
Grilling with gas avoids or lessens these problems. There is much less pollution, no charcoal soot to inhale, and although the above compounds are still produced, there is less. Research has shown that people could not tell the difference between charcoal grilled and gas grilled hamburgers, but did notice charcoal grilled steaks had a more woody flavor.If you feel compelled to use charcoal, you can lessen the hazards by buying a natural charcoal brand that doesn’t contain fillers. Don’t overcook the meat, and try to turn the food quickly and stay out of the smoke. The more you lower your health risks while barbecuing, the longer you’ll stay healthy to enjoy those cookouts.
To maintain optimal health, commit to cleansing your body of harmful chemicals and toxins, such as the HCAs and PHAs found in barbecued meat, twice a year using a comprehensive detoxification system. The Ultimate Body Cleanse incorporates a toxin and liver cleanse, parasite cleanse, immune cleanse and digestive cleanse. For more information go to www.UltimateBodyCleanse.com.
