Grilling and Health
Thursday, June 27, 2024
🔥GRILLING HEALTH
Why Grilling, Smoking, and BBQing are Not Great for Our Health
Grilling, Smoking and Barbequing are Beloved ways of Preparing Meals, especially Meats, are is Synonymous with Summer, Celebrations and Social Gatherings.
However, did you know these Popular Cooking Methods might not be the Best Choices for our Health, and may even be Detrimental to our Health, as well as to Others Nearby?
Today's Blog is about uncovering the Surprising Facts and Health Implications of Grilling, Smoking and BBQing!
The Surprising Facts
Grilling, Smoking, and Barbequing involve Cooking Foods, especially Meats at High Temperatures, which can Lead to the Formation of Harmful Compounds that are called CARCINOGENS.
NOTE: A CARCINOGEN is any Agent that Promotes the Development of Cancer ~ wikipedia.
These Cooking Methods often Result in Higher Levels of Saturated Fats, especially when using Fatty Cuts of Meat.
Consuming these Meats, and Inhaling the Smoke from these Cookers, can increase the risk of Heart Disease, certain Cancers, and other Health issues such as, Headaches, Asthma and Bronchitis.
Carcinogens pose Significant Health Risks upon Inhalation and Consumption.
Here are 5 Reasons WHY
Cookers may not be Best for our Health:
BBQing:
BBQing, especially when done over an Open Flame, or adding any kind of Liquid (Beer) or Marinade to the Meat, causes Flames and Smoke. Both of these combine the Risks of Grilling and Smoking and cause both HCA and PAH formation.
Grilling: When Grilling Meat, the intense Heat causes Amino Acids (check out our Blog), Sugars and Creatine in the Meat to React, forming HCA's.
Smoking: Smoking Meat involves Cooking it Slowly at Lower Temperatures, often using Wood Smoke for Flavor. The Smoke itself Contains PAHs, which Penetrates the Meat over the Long Cooking Period.
BAR-B-QUES ~ SMOKERS ~ GRILLERS
FIRE AND SMOKE
#1. The Formation of Harmful Compounds:
Heterocyclic Amines (HCAs):
When Meat is Cooked at High Temperatures, and especially when Charred, HCA's are Formed. (Think of H for High - HCA)
These HCA Compounds are Carcinogens, and are linked to an Increased Risk of Cancer.
Polycyclic Aromatic Hydrocarbons (PAHs):
PAHs form when Fat and Juices from Meat drip onto Open Flames, causing Flames and Smoke, that Coat the Meat's Surface.
Prolonged Cooking Times and Exposure to Flames and Smoke, increases PAH formation. (Think of P for Prolonged - PAH)
PAHs are also known as Carcinogens and have been linked to an Increased Risk of Cancer.
NOTE: Both of these Toxic Chemicals, can Damage our DNA, as well as, Promote Cancer Development.
#2. Smoke is not our Friend
Inhalation:
Inhaling Smoke contains PAHs during the Cooking Process, and Poses a Cancer Risk, affecting not just the Cook, but also Anyone Nearby, including Family, Guests, and Nearby Neighbours.
Secondary Smoke:
The Fat and Oil Smoke, is Secondary Smoke, and can affect the Respiratory Health of those nearby, Contributing to Conditions like Extreme Headaches and Coughing, Some forms of Cancer, Asthma and Bronchitis, as well as, Throat and Eye Irritation.
#3. Choose Health over Taste
Health Impact:
Meats commonly used for Grilling, Smoking, and Barbequing often have High Levels of Saturated Fats. Consuming these can Lead to an Increase in Bad Cholesterol (LDL), Raising the Risk of Heart Disease, Stroke, and other Cardiovascular issues.
Consumption:
Regular Consumption of Grilled, Smoked, or Barbequed Meats that contain HCAs and PAHs have been linked to Higher Incidences of Certain Cancers such as, Colorectal, Pancreatic, and Prostate Cancer.
#4. Air Pollution Affects Us All
Smoke and Particulate Matter:
When the Grill, Smoker or BBQ is Fired up , the Smoke and Fumes don't just dissipate into thin air - they Travel.
This Smoke contains Pollutants like Particulate Matter (PM) - Tiny Particles that can Penetrate Deep into the Lungs, causing Respiratory Issues.
This Smoke contains Volatile Organic Compounds (VOC) - Gases that contribute to the Formation of Ground Level Ozone which is Harmful to Breathe.
This Smoke also cans Compounds mentioned above (PAH), which are known Carcinogens.
This Pollution Affects not only those Cooking and Eating but also Nearby Neighbors who are Exposed to Drifting Secondary Smoke.
#5. Chemical Additives
Marinades and Rubs:
Many Commercial Marinades and Rubs contain Additives, Preservatives, Toxins, Chemicals and GMO's - Check out our Blog.
They can also contain High levels of Sodium, which can contribute to High Blood Pressure and other Health issues if overconsumed.
Processed Meats:
Processed Meats are often used in these Cookers, such as Sausages and Hot Dogs, which Contain Harmful Nitrates.
Nitrates, have been linked to Cancer when Exposed to High Cooking Temperatures.
Impact on Neighbours
The Negative Impact of Grilling, Smoking and Barbequing on Nearby Neighbours can be Substantial.
While we might be Enjoying the Smells, Smoke, Fire and Flames from our Cookers, our Neighbours are getting our Second Hand Smoke and the Harmful Chemicals that come with it.
We can't control how they Feel about our Cookers, or our Meats, however, we can be Sensitive to the Pollution we are causing for them.
Be MINDful of our Neighbours, by informing them ahead of time, keeping our Cooking Sessions Short and using Alternative Methods to Minimize Smoke, such as an Electric Grill (no wood or charcoal).
By working together as a Community, we can Create a Healthier, and more Considerate Environment for Everyone.
Healthier Cookers
Conventional Appliances:
Use the Oven for Roasting, Baking, Steamers for Steaming, or Slow Cookers for Slow Cooking as Healthier Alternatives that Do Not Produce Harmful Compounds
Electric Grills:
Electric Grills are a Great Alternative that Produce No Smoke, when No Wood or Charcoal is used, and Causes Significantly Less Pollution.
They are convenient, can be used Indoors or Outdoors, and provide a similar Grilling Experience without the Harmful Effects..
GO RAW - NO NEED TO COOK
By going RAW Plant Based, there is no need to Grill, Smoke, BBQ, Cook, or Heat up any Food at all.
Not only does Consuming RAW Plant Based Avoid the Formation of Harmful Compounds, it also Offer Numerous Health Benefits:
Reasons to Go RAW:
Consuming 'Living' Foods, are Rich in Vitamins, Minerals, Enzymes, Anti-Oxidants, PhytoNutrients and Amino Acids.
Following a RAW Plant Based FUELstyle is a RAWmazing way to UP-Level our Health and Wellness.
The Unmanipulated Nutrients are a Direct Nourishment for our Human Body to THRIVE, HEAL and ENERGIZE itself.
It is a Compassionate FUELstyle and a Spiritual one, that Leads us to Connect with all Living Creatures.
Health Benefits of RAW:
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MINDset + FUELstyle + LIFEstyle = GAME Change
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