Who doesn’t love Barbeque especially during Eid. It is a must but lately barbeque has become notorious for having cancerous elements in it. Well! Cooking food at high temperature can activate carcinogenic compounds in food which have shown to cause cancer in animal studies.
If we say leave barbeque altogether, it will be unfair. Marham is here to disclose few tips that ensure safe and healthy grilling techniques so you get to enjoy your food.
Low the flame
Meat that is charred or cooked on high flame is usually linked with the cancer producing compounds. If your meat tastes like a charcoal that means it is overcooked. Meat grilled on low flame not only tastes good but is more nutritious.
While grilling, heat should not get into contact with meat directly. It burns the food. Indirect heat, low temperature and slow cooking is the way to go. The indirect heat will allow the meat to cook from the inside out and will enhance the natural flavor of it.
Marinating the meat with herbs and spices may block Carcinogenic compounds, HCAs (Heterocyclic amines) formation. So marinate your meat with Garlic, rosemary, fresh ginger and organic turmeric powder to make your grilled beef yummy and healthy.
This Eid try to grill vegetables along with meat. Grilled vegetables don’t create Carcinogenic compounds rather prevents the absorption of cancerous compounds in our body and eliminates them from our liver. Try grilling asparagus, egg plant, Corn on the cob, Carrots, Onions, Mushrooms, Squash and whole range of Peppers.
Yes! Keep distance from your grill. Barbeque fumes, if inhaled for stretched ours can increase your risk of health hazard. So keep it at a distance.
If you follow the above mentioned techniques and follow the safe temperature to cook or grill the food you can stay away from the risk of getting cancer. Avoid eating burnt food and food that is charred because of high flamed cooking.
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