-->
Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

CLASSIC

Try with us

Friday, July 29, 2011

Danger Lurks from Grilled Food

The tradition of eating grilled food, especially animals meat being grilled, arguably possessed by almost all nations in the world. History of how to cook over the coals is also often regarded as a way both simple and fun. The barbecue is always waiting when there is a family gathering or friends work together. But danger is lurking on us. Since the last few years, doctors began to warn that more wary of the negative effects of grilled food.

For example, start the cooking process, which if not careful and do not know the technique, will cause the inside of the meat is not cooked enough. Though raw meat can be a source of breeding or E. coli bacteria Escherichia coli, the bacterium that causes cramps and severe diarrhea.

Bacteria E. coli can also spread because of the use cookware that is mixed between raw and cooked foods. Whereas if overcooked due to too hot or too long to burn any part of the blackened or charred meat is also not good for health. "Foods that grill contribute to the growth of abnormal cells in the body that become cancerous," said a health practitioner from Chicago, doctor Martha Howard.

The results of laboratory studies, showed heterocyclic amines (HCAs) are chemical substances from high-temperature cooking (combustion) can damage DNA and promote the development of some tumors, like colon cancer cell system, breast, prostate, and lymph nodes. According to the Director of Nutrition and Physical Activity for Colleen Doyle American Cancer Society, at a temperature of 350 degrees Fahrenheit or hotter, amino acids and keratin (a natural compound that helps supply energy to muscle and nerve) react to form HCAs.

"Well done steak contains high HCAs," said cancer specialist doctors from Cipto Mangunkusumo Hospital, Aru Wisaksono Sudoyo. That is, if most, cancer risk is also high. Without passing any combustion process, the actual meat of animals, like chickens, pigs, cows, and sheep, has been producing HCAsC These substances when burned turns into a substance that causes colon cancer, and pancreas cancer.

While the enzyme phenylalanine hydroocylase (PAHs) are formed when fat drips onto hot coals, creating smoke that sticks to the food.

This compound has been associated with an increased risk of breast cancer. Beef, pork, and poultry tend to form more HCAs than seafood, because the amino acid content is higher and takes longer to bake. But there is also an antidote. In a study written in the Journal of Agriculture and Food Chemistry, red meat marinating in beer or red wine and sprinkle the spices can significantly reduce HCAs.

But not all doctors agree. According to the medical nutrition expert from Siloam Hospital, Samuel Oetoro, eat food that is burned is not the problem. "As long as they mature, okay, satay is fine, provided it's not eating charred or already black. That's what triggered its carsinogen," he said. *** [DIAN YULIASTUTI | UTAMI WIDOWATI | KORAN TEMPO 3604]

Here's how to avoid health risks from grilled food:
  • Scrub and clean thoroughly the tools used to burn. Especially fats rest are still attached.
  • Use a lighter wood first, not fuel such as gasoline or kerosene.
  • Identify and thoroughly how to use tools of different fuel types to obtain maximum results.
  • Note the cleanliness of the cooking process, do not forget to wash your hands and separate the slices to plates and saucers of meat has been cooked and raw.
  • Do not burn the flesh recently issued directly from the cooler. Let stand briefly until the meat back to room temperature quickly so as not to burn when burned.
  • Slice the meat with the smaller pieces to get the right level of maturity.
  • Get to know the temperature of the maturity of each type of meat, for example chicken 73.8 degrees Celsius, hamburgers 71.1 degrees Celsius, hotdogs 60 degrees Celsius, steak 71.1 degrees Celsius.
  • Do not let burn until the charred flesh. Charred meat contains three types of potential toxins that cause cancer, that PhIP, HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons).
  • Trimmed of fat. Before burning the meat, the fat should be thinned or removed. Because, generally easier to burn fat and become charcoal, this is the part that contains PAHs.
  • Try vegetables. Vegetables can also be baked. This is a healthier choice than meat. *** [UTAMI | KORAN TEMPO 3604]
Kindly Bookmark and Share it: