HCAs & eating barbecued meat often
Excerpt on HCA (heterocyclic amines in barbecued / grilled meats) that could be carcingeneous.
Guess, this would be more for people who eat often barbecued meats.
10. Which can help reduce the formation of heterocyclic amines (HCAs) in grilled meat?
a) Partly precooking meat in the microwave;
b) Marinating meat before grilling;
c) Flipping burgers every minute during cooking;
d) All of the above.
Answer: d). Cooking meat at high temperatures when grilling, broiling and frying creates HCAs – potential carcinogens – that are not present in uncooked meats. All of the above methods have been shown to substantially reduce the amount of HCAs in cooked meat.
http://www.theglobeandmail.com/life/...rticle1630922/
Over the past few months, I've seen more articles about HCAs in general press. Issue has been around over the past few decades..
Exercept is from article on food safety during warm weather season with outdoor cooking/picnics, etc.
