Researchers have been discouraging people from eating grilled barbecued meat for its negative impact on health. The major concern is that over-cooked meat (with black burnt marks) increases the risk of cancer.
The two major scary forming chemicals are the Heterocyclic Amines (HCA)and the Polycyclic Aromatic Hydrocarbons (PAH). These two chemicals start forming when you cook any meat over very high temperature and a long period of time.
The good news is you can still eat meat and barbecued ones, specifically; the only thing is there are few things you’d better do first:
- Don’t cook meat for too long over very high temperature.
- Precook the meat at low temperature first before putting it over an open flame of a barbecue.
- Keep turning the meat while cooking it.
- Marinate the meat as it can dramatically reduce the formation of carcinogenic compounds.
- Cook Lean meat and trim down all visible fats.