Saturday, June 17, 2017
Grilled food and cancer
Yes, the grilling season is here. Naturally, there are all kinds of articles coming out on how grilling is bad for you. Grilling at high heat creates two known types of carcinogenic chemicals: heterocyclic amines and polycyclic aromatic hydrocarbons. Isn't that a mouthful?
Different studies do point to the possibility that maybe, just maybe, grilling causes cancer. Of course, there have been studies that show certain other chemicals caused by grilling protect against cancer. However, I haven't seen those studies mentioned this grilling season.
I supposed you'd probably benefit from grilling at lower temperatures and creating less smoke.
For many thousands of years, mankind has grilled food. It would seem that maybe we've adapted, at least somewhat, to any bad effects. On the other hand, the immediate benefits of food safety outweighed any potential long term bad effects fifty years down the road.
At any rate, there is one thing I'm going to definitely cut back on: processed foods. Things like hot dogs are pretty mysterious to begin with. Grilling them probably just makes unhealthy food worse. However, I've a couple of nice local porterhouse steaks in the freezer that's going to see a grill one bright and sunny day.