There has been more concern in recent years about the safety of summer barbeques as more research confirms the presence of cancer causing compounds called acrylamides. There is increasing evidence that grilling foods at high temperatures can produce cancer in humans. Acrylamide is created when amino acids and sugars are subjected to heat above 248*F. The highest levels have been found in French fries and potato chips, with lower levels in breads, cereals, and other baked or fried starches. Grilling, frying, or broiling beef, pork, lamb, chicken and fish produces a substance called heterocyclic aromatic amines, or H.A.A’s. The longer the cooking time, the higher the amount of H.A.A’s that are produced. There is also the problem of burning fat and smoke which produces polycyclic aromatic hydrocarbon, P.A.H.
The Good News
For safer grilling, keep the chemicals at bay by adhering to the following guidelines. Marinating meat before you cook it will not only add flavor and tenderness, but the right kind of marinade or additions will reduce the production of acrylamides by as much as 90% if the marinade has an olive oil base. Researchers at Michigan State University demonstrated that when meats are covered in marinades consisting of 30 percent honey for four hours, the formation of HAA is significantly reduced by the antioxidants in honey.
Other tips and techniques:
- 1. Don’t eat the blackened or charred parts of the meat. (Vegetables and fruits are safe to eat even when charred, they do not produce carcinogens).
- 2. Use a drip pan or foil to prevent smoking juices
- 3. Use low-fat cuts of meat
- 4. Add rosemary to your marinades, it reduces acrylamide and kills free radicals
- 5. Add a teaspoon of wheat bran to your burgers for each pound of meat
- 6. Add 1/3 cup of chopped tart cherries to every pound of ground beef
- 7. Soak your potatoes in water before making fries
- 8. Cook the meat as far away from the heat as possible, away from the flames
Anti-Acrylamide Barbeque Marinade
- 8 T. olive oil
- 5 T. cider vinegar
- 4 T. lemon juice
- 1/2 c. buckwheat honey
- 3 T. grainy mustard
- 3-4 medium cloves garlic, crushed
- 1 teaspoon salt
- 1 tablespoon fresh rosemary
Mix all ingredients together. Put meat in re-sealable plastic bag or flat dish with sides. Cover completely with marinade and refrigerate for at least 4 hours to overnight. Barbecue as usual.
More Good News
The upside for vegetarians is that acyrlamides are not created when grilling non meat items such as vegetables and fruits. So when it’s s’more time around the campfire, feel free to blacken your marshmallow as much as you want without any fear of acrylamides.
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