FoodBanter.com - View Single Post - Reducing Cancer-Linked Chemicals on Grilled Meats

Peter A

In article . com>,
says...
> With outdoor grilling now in full swing, it's a good time to look at
> some safe practices for using your barbeque. Harvard scientists
> report
> that when meat is cooked at high temperatures, amino acids react with
> creatine to form heterocyclic amines, which appear to be cancer-
> causing. That's why cooking meat by grilling, frying, or broiling can
> be a problem.
>

<snipped>

This is really pitiful. It harks back to the days when worry-warts were
looking for carcinogens under every rock. Sure, they found a lot of
chemicals, some in grilled meat, that cause cancer in rats when they are
given a huge dose every day for weeks or months. Since then scientists
have learned that the body is very resilient, and small, occasional
doses of such chemicals do not seem to have any effect on human health.
Yet the paranoids, as this article shows, are still running around
flapping their hands and yelling "the sky is falling."

Microwave meat before grilling - gimme a break. Next we'll be boiling
ribs before grilling <g>!

--
Peter Aitken