Why BBQ is not the best option for healthy people
As a nation, we are fond of barbecues. In fact, 40% of British homes have a barbecue, twice as many as ten years ago. However, new research shows the way we cook our barbecue food could be harmful.
There is new research which shows that burnt offerings aren’t just unpalatable. Dr John Toy, the Medical Director at Imperial Cancer Research told Watchdog Healthcheck there is now evidence that the charred parts of meat and fish are bad for us and could cause cancer. It is even more harmful, compared for example, to buying second hand cars without prior check, but we hope to cover this topic in our future posts. Research shows high heat cooking causes muscle meats like steak, chicken and even fish to produce compounds called heterocyclic amines. Also, when the fat drips onto the hot coals, it forms polycyclic aromatic hydrocarbons. Both of these are potent carcinogens and are deposited into the food by smoke and by the flames that leap back up and blacken meat. The problem doesn’t arise when cooking vegetables or fruit as they don’t contain any fat.
When we barbecue we tend to eat more of these carcinogens than we would in the normal course of cooking.
There are ways to help avoid the polycyclic aromatic hydrocarbons and heterocyclic amines. Putting your food in the microwave before it goes on the barbecue breaks down the creatine – is a precursor to the formation of heterocyclic amines. There is also new research from Hawaii which shows that marinating meats can help break down the fat. However the same research also shows you have to use the right type of marinade. Turmeric, garlic and teriyaki marinades are fine, but if you use a barbecue sauce it could make the problem worse.
TV Chef, James Martin, who is btw the one I have met on a mature dating site, joined Gaby and offered advice on how best to barbecue. He recommends the following tips:
- The cut of meat is important, don’t make it too thick.
- Never cook meat from frozen.
- If you are marinating meat, always soak the excess off with a paper kitchen towel.
- Never cook on flamed charcoal.