By: Ashley Anderson
It’s the end of Summer but there is still plenty of time to utilize outdoor cooking options. Cooking foods at too high of a temperature and for too long can lead to the production of several dangerous compounds (HCA, PAH, and AGEs). Factors that influence the formation of these compounds include the type of food, cooking method, temperature, and cooking duration.
These compounds that form in char-grilling are listed on the National Institute of Health’s official list of cancer-causing agents and are genotoxic—they cause mutations to our DNA. In addition to these compounds, nitrates/nitrites which are also found in processed foods like smoked, barbecued, and processed meats, have been linked to health problems like cardiovascular disease, diabetes, kidney disease, muscle loss, inflammation in the body, and Alzheimer’s disease.
Tips to make summer cooking healthier:
Ansel, K. (2017, May 9). Healthy Grilling. Retrieved June 22, 2018, from https://www.eatright.org/homefoodsafety/safety-tips/outdoor-dining/healthy-grilling
Ryan, A. (2018, January 26). All About Cooking & Carcinogens. Retrieved June 22, 2018, from https://www.precisionnutrition.com/all-about-cooking-carcinogens
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