Daily Activities That May Be Detrimental To Your Health

Barbecuing

When meat is cooked at a very high temperature, like grilling for example, cancer-causing compounds are formed. These compounds are called PAHs, or polycyclic aromatic hydrocarbons, and HCAs, or heterocyclic amines. These compounds are released when fat from the meat drips onto the hot grill and produces smoke, which is absorbed by the cooking meat.

The most sensible solution is to limit grilling your meat. However, when the occasion requires it, especially during the summertime picnics, you can wrap the meat first in tin foil and poke holes in it. This way, the smoke with the harmful compounds that is absorbed by the meat is reduced. You can also microwave the meat prior to grilling to remove some of the excess fat, or buy leaner cuts of meat.