The Burning Truth about Barbequing The primary culprits are HCAs (heterocyclic amines), which are recognized carcinogens that form when meat, poultry, and even fish although to a much lesser extent are cooked at high temperatures. Meat contains protein, which is made up of amino acids. When meat is exposed to the heat of grilling, barbecuing or frying, HCAs are created. Several human studies suggest there is an increased risk for various types of cancers related to consuming foods that contain these carcinogens. Four factors influence that influence HCA formation are type of food, cooking method, temperature, and time. These HCAs are created from a reaction from the animal protein during the browning process. However, they are not just on the surface of the meat such as charred bits. HCAs come from a heat-induced reaction within the muscle and are actually embedded within the cooked meat. Temperature is the most important factor in the formation of HCAs. Frying, broiling, and barbecuing produce the largest amounts of HCAs because the meats are cooked at very high temperatures. One study conducted by researchers showed a threefold increase in the content of HCAs when the cooking temperature was increased from 392째F to 482째F. Oven roasting and baking are done at lower temperatures, so lower levels of HCAs are likely to form, however, gravy made from meat drippings does contain substantial amounts of HCAs. Cooking with liquid such as boiling, steaming, poaching, or stewing are done at or below 212째F; cooking at this low temperature creates negligible amounts of the chemicals. Foods cooked a long time ("well-done" instead of "medium") will form slightly more HCAs. Other forms of HCAs come from over cooking cheese when making nachos, lasagna and pizza. Even burnt toast can produce significant levels of HCAs. Other tips to help prevent the formation of heterocyclic amines (HCAs) - Keep the heat low, keep meat away from direct heat, remove grizzle and/or fat before cooking and avoid charring or burning
- If you have multiple burners use the indirect method of cooking. Place the meat, poultry or fish on the on the cold middle burner of the bbq allowing the hot burners on the left and right do the work.
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