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Nothing signals summer like the all pervasive aroma of the barbeque. Barbequeing is an engrained part of our culture – having parties and eat grilled meat with family and friends.
* Grilling meat forms two types of potentially carcinogenic compounds: HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons)
Every time we eat barbequed meat or “well-done” toast we are negatively affecting our cellular activity. Our cells become mutagenic meaning that they cause mutations to the cell above the normal level. Mutagens are also typically carcinogenic meaning that they cause cancer.
Researchers have found that people who ate beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. They also found that people who ate beef four or more times a week had more than twice the risk of stomach cancer than those that consumed beef less frequently. Additional studies have shown that an increased risk of developing colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbequed meat.
These complications result from increased stiffness of tissues, crosslinking of collagen, abnormal protein accumulation, membrane leakiness and dysfunction, and eventual damage to cells, tissues and organs. The really bad news is that AGEs accumulate in our bodies overtime.
PAHs are formed when fat from the meat drips onto the charcoal. PAHs then rise with the smoke and get deposited onto the meat. They are also formed directly when meat is charred. PAHs are mutagens and may increase the risk of certain cancers.
* Grilling meat causes the formation of AGEs/ALEs (Advanced Glycation End-products & Advanced Lipoxidation End-products) which contributes to age-related chronic inflammatory diseases such as atherosclerosis, diabetes, aging, asthma, arthritis and chronic renal failure. AGEs are formed during cooking when proteins or fats combine with sugars in the absence of water.
But there are dangers lurking in your hamburgers and steakettes Supra High Mens Shoes! In recent years researchers have discovered that there are serious negative health and environmental effects from grilling and cooking meat at high temperatures, which are even worse when grilling on charcoal.
The AGEs cause the toughening and discoloration of food during the cooking process. Hence, browned foods, as occurs during barbequing, baking supra skytop shoes, roasting and broiling, causes the poisonous advanced glycation products to form, while boiling and steaming prevent them. After ingestion of these foods there is further interaction in our bodies with adjacent proteins to form pathological links between proteins Supra Cuban NS, called AGE crosslinks. The resulting damage to tissues and to DNA significantly contributes to the aging process.
So if you eat grilled fatty meats every day, you're playing with fire as far as your risk of cancer. If you eat grilled meats less than once per month, your risk is fairly low. Otherwise, go ahead and enjoy long as you follow the guidelines below when grilling or barbequeing meat.
* Burning charco
HCAs form from the cooking of the meat itself (the muscle including beef, fowl, fish etc). HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.
[b]** Cancer risk: there is no measure of how much HCAs or PAHs would have to be eaten to increase cancer risk, nor are there specific guidelines concerning consumption of foods with HCAs and PAHs. However, there are a few recent studies that evaluated the relationship associated with methods of cooking meat and the development of specific types of cancer.
Here is some evidence why charcoal grilling is not only bad for your health, but also has a negative effect on the environment.
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