But don't worry I'm not going to suggest cancelling the BBQ, I might just make it a little more tasty mmmmmm
There are health risks associated with BBQ'ing and these include:
- Advanced Glycation End Products (AGE's) - When foods that are high in fats and proteins, such as meats, are cooked at high temperatures (as in BBQing) then the amount of AGE's in the foods increase by 10 - 100 times. Higher levels of AGE's contribute to increased risk of diabetes and heart disease.
- Polycyclic Aromatic Hydrocarbons (PAH's) - These carcinogens (cancer causing) are created in the smoke and char on the food and can, to some extent, be scraped of the food.
- Heterocyclic Amines (HCA's) - These can't be scraped off the food, they are within the food, caused by a chemical reaction between meat and high temperature cooking or prolonged cooking times.
- Acrylamide - Used in the production of, among other things, cement, pesticides, cosmetics and plastics. Acrylamide is another carcinogen and is produced in starchy foods, such as potatoes and corn, when heated at high temperatures.
- Charcoal - When barbecue charcoal briquettes are burnt they can emit some nasties such as mercury, cadmium, ammonia and carbon monoxide (among others). This is because of the additives used in the manufacture of the briquettes to make them easy to light and burn consistently.
- Food poisoning - Barbecuing food causes a significantly increased risk of getting food poisoning. The chances of getting campylobacter, a particularly nasty food poisoning, from barbecued red meat is approximately double that of eating red meat cooked in the oven or stove top.
- Reduce the temperature - If you use a gas barbecue reduce the temperature from high to medium. On a charcoal barbecue you can reduce the heat by spreading out the coals instead of having the coals piled up. The production of the carcinogens listed above are all temperature dependant.
- Reduce the time cooking - Once the food is cooked take it off the barbecue, don't leave it to char to a crisp while other food is cooking. The production of these carcinogens spike after 30 - 40 minutes of cooking. This will also give your meat time to rest, making for a juicer steak!
- Marinate! - Surprise your guests and make your barbecue tastier by marinating your food. By marinating in a mixture of onion, garlic and lemon juice, along with your favourite herbs and spices, the amount of HCA's produced in the cooking reduce by up to 70%. The optimal amounts of ingredients of the mixture is 31% onion, 29% garlic and 15% lemon juice, leaving you 25% to add in your favorite flavours.
- Choice the right fuel - If you have a charcoal barbecue use lump charcoal as opposed to the briquettes. Lump charcoal is made by burning wood in the absence of oxygen and doesn't have any additives.
- Clean the barbecue - Just like your other cooking utensils, your barbecue grill needs to be clean before you cook on it, otherwise you run the risk of getting food poisoning and the food isn't going to tasty as good if cooked on a dirty grill. After you finish with the barbecue give it a quick scrub down with a wire brush, it'll be easier to get the bits off now rather than the next time you fire it up. Before every barbecue heat up the grill for a few minutes and then give it a good scrub, bugs will have been on it and dirt built up on it since the last time.
The amount of HCA's and the other nasties that you get from one barbecue meal is easily dealt with in the body, but if your body is constantly bombarded with them and other carcinogens and cancer promoting factors like smoking and excessive alcohol consumption then the body can be overwhelmed!!
So go and enjoy and don't forget the salad.
Jason
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