Sunday, March 18, 2012

Healthy meat from the grill

One of the biggest dangers of meat prepared on the grill are carcinogenic heterocyclic amines (HCAs), compounds that have been shown to play a role in the development of different types of cancer, and occur during the preparation of meat on the grill. But there are ways to reduce the formation of these compounds, and your meat from the grill to do a lot healthier. So listen to these facts and tips about HCA:
To begin with it should be noted HCA caused by the effects of high temperatures on amino acid found in muscle tissue of animals.
HCA levels in meat increases proportionally with the duration of heat treatment temperature is the height where the meat is exposed.
This means that the meat roasted on a barbecue HCA highest level,, the scientists added.
They say the level of HCA can be reduced to 95% if the barbecue meat partially before heat treatment in a microwave oven.
Also, frequently turning the steaks during cooking is due to the maintenance of low temperature inside the meat can reduce HCA levels by 100%.
Marinating meat before grilling for 40 minutes is possible to reduce the level of HCA HCA levels by 92 to 99%.
Also, scientists to minimize the impact HCA recommended that several days before consumed grilled vegetables such as broccoli, cabbage, cauliflower, kale or asparagus because it contains compounds that activate enzymes in the body responsible for the detoxification of HCA.

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