How to Process Qurban Meat Properly to Avoid Dangerous Disease
- cookist
When cooking over high heat, especially open flames, a person is exposed to two main carcinogens, namely heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH). Studies show HCAs and PAHs cause DNA changes that can increase the risk of cancer.
HCAs develop in meat when amino acids and creatine (proteins) react to high heat. Time is the enemy which means the amount of HCAs increases the longer meat is exposed to heat.
PAHs are chemicals produced when fat burns in a fire and can stick to meat cooked over an open flame.
When grilling, one is also exposed to PAHs in the smoke. Cigarette smoke and air pollution also contain PAHs, which partly explains why smoking and air pollution are linked to different types of cancer.
Also, vegetables have no protein, but excessive burning can produce benzopyrene and other carcinogens. So, how can these cancers be prevented?
"At any stage in your life, you can reduce your risk of future cancer," Terry said.
Carcinogens can alter your DNA, but your DNA has repair mechanisms that work all the time. The less repair these mechanisms have to do, the less likely you are to get cancer.
"Your body will have an easier time repairing the damage if your intake and exposure are slower. So don't have four alcoholic drinks or four grilled burgers at once,"
The first way to reduce cancer risk when grilling is to shorten the grilling time.
Reduce the time meat is exposed to extreme heat and flames by marinating and/or partially cooking with another heat source (oven, microwave, skillet) before grilling.
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