It’s summer and that means it’s time to pull out your charcoal or gas grill and start grilling. According to the Hearth, Patio and Barbecue Association, more than 80% of all US households have a grill, and nearly half of people grill at least 1-2 times per week during the summer months. This summer, I want you to be safe and enjoy your grilling adventures.
danger area
Grilling is a delicious way to prepare your meals, and cooking outdoors also keeps the house from heating up when you turn on the stove or oven. There are a couple of dangers associated with grilling that you may not be aware of. They’re not enough to stop you from grilling, but it’s important to be aware of them.
Hazard #1: Smoke
Barbecue smoke contains polycyclic aromatic hydrocarbons (PAHs), which is a cancer-forming agent. The fat from cooking the meat drips onto the charcoal and produces airborne PAHs, which you then inhale. The more the grill smokes, the more your clothes and hair smell, and that same smoke coats the inside of your lungs. Drips often collect in the bottom of the grill, increasing the amount of smoke that forms. Be sure to keep your grill drip pan clean to prevent not only smoke, but also unintentional fires that can break out if those fats catch fire!
Danger #2: Tank
Many people love a well-grilled steak. Not only does it make your grilled food look more appetizing, it even makes it tastier. Unfortunately, heterocyclic amines (HCAs) are formed when you char your food. HCAs are formed when meat and high heat combine to create a blackened crust. The more carbon in your food, the more carcinogens. Although the research tests were done on laboratory animals exposed to both PAHs and HCAs, studies show that eating charred meats may be associated with an increased risk of certain types of cancer.
good grill news
Here’s the good news: there are steps you can take to reduce the risk of HCA and PAH formation so you can enjoy barbecue season to its fullest potential.
• Clean your grill: Make sure that after each use, you clean your grill and remove any excess food that remains.
• Trim Fat: Trimming excess fat from meats is important to your health, and choosing lean meats is best.
• Herbs the word: Using herbs like basil, mint, rosemary, thyme, oregano, and sage in your marinades greatly reduces the development of HCAs and PAHs. The antioxidants found in these herbs also work to prevent free radicals from developing when meat is heated.
• Be afraid of sprouts: Avoid sprouts, as they tend to produce more smoke and burn food. Burnt food can usually be seen as black bits that look like charcoal. Be sure to remove these bits from your food before eating.
• Marinate your meats: Using marinades based on olive oil, citrus juices and vinegar can help minimize the formation of HCAs and PAHs. The marinades are likely to act as a “barrier”, preventing the flames from directly touching the meat.
In conclusion
Grilling is a great way to enjoy the summer weather. These simple (and tasty!) precautionary techniques can prevent the formation of carcinogenic compounds. Now you can safely enjoy the barbecue season!