Q. Our family is big into grilling, even the kids. Our son loves to cook burgers or chicken and my husband is noted for his spare ribs.
Last week my sister and her family were over and when we fired up the grill there was a look of horror on her face. She says charbroiled meat causes cancer. I have a hard time imagining this. What’s the story?
A. Your sister isn’t wrong. Cooking meat on a grill can create carcinogenic chemicals. But that does not mean you have to give up the barbecue.
For safer grilling, use the three Ms-marinate, microwave and manipulate the meat. Marinating the meat can reduce the surface temperature during cooking. High heat contributes to the formation of carcinogens.
Turning meat frequently also keeps surface temperature lower, but allows the interior to cook thoroughly. Defrosting or pre-cooking the meat in the microwave reduces the amount of potentially cancer-causing chemicals formed on the grill.
7/8/19 redirected to: https://www.peoplespharmacy.com/articles/how-to-grill-safely-this-summer/
