Skip to comments.The health beef over barbecued meat
Posted on 07/02/2011 12:41:53 PM PDT by ConservativeStatement
Meat on the grill is as much a part of the Fourth of July as fireworks and American flags. But it is also reputed to increase cancer risk in unsuspecting patriots, thanks in part to chemical compounds formed when meats containing muscle including beef, pork, poultry and fish are cooked at very high temperatures.
The class of chemicals known as heterocyclic amines, or HCAs for short, were first discovered in the 1970s by Japanese scientists, who noted that compounds in the charred parts of cooked fish and meat were capable of damaging cellular and bacterial DNA in test tube experiments.
(Excerpt) Read more at chicagotribune.com ...
I grill meat maybe 6-10 times a year, I don’t really care.
Add corn on the cob with the ribs and beer.
Health Food Nazis back on the march!
I like my steaks and beef with the moo barely out of it.
In fact, I enjoy beef raw; sprinkle a bit of garlic salt and onion powder on it and it’s good to go.
But according to the ad on Rush’s show, we should boil. LOL!
Happy 4th of July!
From the article:
“As scientists try to sort this out, there are a number of ways to reduce the HCA content of cooked meat....
Studies have shown that microwaving meat for a few minutes prior to barbecuing can cut down on the number of HCAs produced by as much as 90%.”
No thanks, I’ll take my chances with the real BBQ.
The author must be a Yankee. "Barbeque", by definition, is "Low and Slow".
Okay - we’ll just grill tofu instead.
I’d rather die from eating ribs than tofu. Either way I’m going eventually, may as well enjoy myself in the meantime.
Your screen name explains a lot!
So may Calamity Janes, so many still living elderly people who pay them no attention. My dad is 86. He’s had his fair share of BBQs.
If I paid attention every time these people open their mouths, I’d be sitting in a padded room buckled to the floor.
Side of garlic bread blanketed with bacon salt.
n 1991, he and a Lausanne university professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means.
Nothing is safe! We are all gonna die!
In September, I will be 75. Ask me if I care.
Correct. Only Yankee and California BarBQ tends to be seared and then cooked over high flames, also known as ‘grilled’ to most southerners or ranchers. Real BarBQ is cooked for 6 hrs min at low heat (Beef) and generally never directly above the heat, but convection cooked in smoked low heat.
One man's damage is another man's fortunate mutation. Maybe cooking meat over fires led to man's rise...
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