Grilling marinades reduce cancer risk


Natural marinades with garlic, tyme and rosemary reduce the risk of cancer when grilling

When barbecuing, the strong heat supply creates carcinogenic particles, which change the genetic makeup in the long term and, in the worst case, can cause cancer. With every grill process, the combustion process of grill or charcoal generates amino acids, sugar and muscle creatine and heterocyclic aromatic amines (HAA), which put cells in a so-called oxidative stress. It is undisputed that this promotes the development of cancer among other factors. The amines are primarily formed when roasting or grilling at temperatures above 190 degrees. When grilling or roasting, these temperatures are far exceeded. Remedies should create marinades. If you insert the meat correctly, cancer risks can be effectively reduced, as cancer researchers currently report.

Research by the German Cancer Research Center in Heidelberg showed that subjects who regularly grilled and ingested a constant high amount of heterocyclic aromatic amines showed a polyp risk that was around 50 percent higher. Previous studies have shown that malignant ulcers are often formed from polyps. On the other hand, those who consumed fewer combustion substances also showed a significantly lower tendency to form polyps. According to the head of the Department of Epidemiology and Cancer Prevention at the University of Zurich, Dr. Sabine Rohrmann, this context cannot be explained by the consumption of red meat alone. In addition, strongly grilled or seared meat intensifies the negative effect. The longer the meat has been exposed to high heat, the more toxic cancerous substances are formed.

Braised dishes instead of strong heat In order to protect her own health and reduce the risk of cancer, the scientist advises to avoid crickets as far as possible. Instead, "braised dishes or other types of preparation" make more sense "that manage with less heat". Not only the fuel is a health risk, but also the crust and sausages on the grill. The crust is contaminated during grilling by the toxic substance acrylamide, which forms polycyclic aromatic hydrocarbons (PAH) when liquid drips into the coal embers and evaporates through the embers. According to the cancer researchers, acrylamide and PAH substances are highly carcinogenic.

Do not extinguish with water or beer If you still grill, you can reduce the risk of cancer by not extinguishing the embers with water or beer. It is also a misconception that the taste suffers because the liquid evaporates very quickly, so that there is no difference in taste afterwards. The only time that is extended is the period in which further toxins are formed.

Natural marinades develop protective mechanisms
Barbecue fans can also protect themselves with tasty refinements. Starch-free marinades are a good alternative. For this, the grilled meat should be soaked in natural spices the day before. Marinades with tyme, rosemary, basil, fresh oregano, onions, parsley and garlic can have an antioxidant effect. According to the doctor, a study by the University of Kansas had recently come to this conclusion. Because most of these herbs contained very potent antioxidants: carnosolic acid, carnosol and rosemary acid. In the evidence-based comparison, the grilled pieces of meat in the laboratory contained an average of 87 percent less carcinogenic substances (HCA) than the steaks that were not pickled. It is important, however, that the marinades contain no starch, since otherwise harmful acrylamide is formed here as well. (sb)

Also read:
Red meat can cause bladder cancer
Cancer risk: Too much acrylamide in food

Image: Ingo Anstötz / pixelio.de

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