Avoid cancer-causing chemicals with expert grill tips

Avoid cancer-causing chemicals with expert grill tips
FILE - This Jan. 18, 2010 file photo shows steaks and other beef products displayed for sale at a grocery store in McLean, Va. (AP Photo/J. Scott Applewhite, file)

Funny things happen to meat and poultry when it's cooked, especially on the grill. The heat can create potentially cancer-causing chemicals called HCAs.
No need to stop grilling, just follow these simple tips from Nutrition Action Healthletter.
·     Marinate your meat or chicken."It doesn't seem to matter what's in the marinade of how long the food sits in the liquid," the editors say. A simple dip before you throw it on the grill should do the trick.
·     Microwave that meat or chicken for about two minutes and then pour off the juices. That should eliminate 90 percent of the HCA's from forming on the grill.
·     Don't overcook the meat. You want to keep it moist. Cooking the meat until it's well-done creates more HCA's.
·     Be a frequent flipper. If you constantly turn over the meat or chicken – every minute or so, the surface temperature stays lower which reduces HCAs.
By the way, veggie burgers and cooked vegetables create almost none of the chemicals.
More Information:
Healthy Grilling
Chemicals in Meat Cooked at High Temperatures and Cancer Risk