MSN Health & Fitness - The Grilling Question
Grilling is good way to cook without adding fat to your food, but it can increase your risk of cancer. Cooking at high temperatures (like grilling, broiling and frying) produces cancer-causing substances called carcinogens.
If you must grill, marinate your meat, flip it frequently, and try not to produce char and smoke. Don’t cook your food until it’s well-done, and don’t eat any of the blackened or burnt parts.
But the best thing to do is to cook your food at low temperatures using low-heat methods such as roasting, stewing, braising, steaming and poaching. Microwaving is also fine.
Even more important, avoid eating meats that have preservatives (like ham, corned beef, sausages, hotdogs, luncheon meats, and cold cuts) or food that has been smoked, salted or pickled as these can also cause cancer.
See this page for more information on how foods in your diet can affect your cancer risk.
If you must grill, marinate your meat, flip it frequently, and try not to produce char and smoke. Don’t cook your food until it’s well-done, and don’t eat any of the blackened or burnt parts.
But the best thing to do is to cook your food at low temperatures using low-heat methods such as roasting, stewing, braising, steaming and poaching. Microwaving is also fine.
Even more important, avoid eating meats that have preservatives (like ham, corned beef, sausages, hotdogs, luncheon meats, and cold cuts) or food that has been smoked, salted or pickled as these can also cause cancer.
See this page for more information on how foods in your diet can affect your cancer risk.
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