Grilling season is upon us, and it’s time to get the grill warmed up and the BBQ started. We all love having burgers, hot dogs, chicken, steak and shrimp on the barbie, but is there a hidden health issue lurking in the fire? There are chemicals in meat cooked at high temperatures that are a cancer risk. According to the National Cancer Institute, Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame. In laboratory experiments, HCAs and PAHs have been found to be mutagenic—that is, they cause changes in DNA that may increase the risk of cancer. Grilling is a great way to prep food, so what are some tips on how to minimize both PAH and HCA? Courtney gives us some important information on grillin’ in the summertime or anytime.
To get more info, follow Courtney on her Facebook page Courtney on Health, on Instagram and TikTok @clgwellnes. Visit her website: courtneygravenese.com. For past shows go to malcolmpresents.com and themanyshadesofgreen.com. Courtney on Health: Smart, Sound Nutrition. Strong, Safe Fitness.