Is grilling really dangerous to your health?

Yes, grilling meat maybe dangerous but personally, I don’t think it’s all that unhealthy. What I see unhealthy about grilling meat is the burned fats because it has been linked to cancer. However, if we won’t eat the burned skin for example then I think it’s just fine, well for me.

Besides, there are some safety measures you can take in order to lessen the exposure to harmful chemicals created during the grilling process. You are right, @charray7! Summer is not summer if we won’t hear the sizzle, see the smoke and smell that wonderful aroma of meat or fish being grilled.Allsands.Com has helpful tips for you so you won’t worry about grilling meats!

€œTIPS CLEAN your grill thoroughly between uses. Be sure to remove any charred food debris. COOK fish in foil packets.

This will help retain natural flavors and also protect your catch from smoke and fire. This works especially well with fatty fish. The LESS TIME your food spends on a high heat grill, the safer you will be.

When cooking thick or fatty meats, try partially cooking them indoors in a microwave first. Precooking meat on high for 90 seconds before grilling can significantly reduce the amount of carcinogens you will be exposed to. TRIM the excess fat off red meats before grilling.

When fat drippings hit the coals, cancer causing substances, such as benzopyrene, are produced. You can keep a squirt bottle of water near the grill to stop "flare ups." MARINATE away from the grill.

Applying marinades to meat while cooking often causes a sudden burst of flames, especially when using oil marinades. When you marinade, remove meat from grill and brush. Try basting without oil.

Lowfat salad dressings and barbecue sauces don't pose the same risk as other marinades. USE liquid smoke, instead of trying to smoke red meats. PLACING a metal pan or heavy duty aluminum foil sheet directly on the center of the bed of coals will keep your food from charring, limit the amount of smoke your food is subjected to and greatly reduce your exposure to chemicals.

NEVER CHAR foods. You can avoid accidental charring by cooking over a moderate or low fire. DON'T COOK directly over the fire.

Moving your meat to the outsides of the grill will prevent them from coming in contact with large amounts of smoke. CHICKEN should be grilled with the skin on. When it comes time to eat, remove the skin and discard.

Chicken is actually safer than beef, as you can protect yourself through it's natural protective layer of skin. NEVER cook frozen meat on a grill. This will only cause the outside of the meat to char and the inside to remain underdone.

If using frozen meat, defrost in a refrigerator or microwave before cooking. SERVE lots of vegetables with your meal. Science has shown us that vegetables like broccoli, cauliflower, brussel sprouts and other rich in vitamins A, C and fiber contain proven anticarcinogens.

RAISE the level of the grill, whenever possible, to position the food farther away from the heat source. The less high heat your meat is exposed to, the better. GRILLS VERTICAL grills provide you with the most protection against cancer causing agents.

If you grill frequently, the investment is worth it. DISPOSABLE grills rate poorest when it comes to safety. If you must grill using this method, place a sheet of aluminum foil over the coals before adding meat.

THE GOOD NEWS Grilling meats is not entirely unhealthy. Any type of grilling method makes food taste better, kills disease-causing organisms, destroys toxins and increases digestibility. Grilled vegetables or soy based products does not produce the same chemical causing agents that meat does.

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Yes, grilling meat maybe dangerous but personally, I don’t think it’s all that unhealthy. What I see unhealthy about grilling meat is the burned fats because it has been linked to cancer. However, if we won’t eat the burned skin for example then I think it’s just fine, well for me.

Besides, there are some safety measures you can take in order to lessen the exposure to harmful chemicals created during the grilling process. You are right, @charray7! Summer is not summer if we won’t hear the sizzle, see the smoke and smell that wonderful aroma of meat or fish being grilled.Allsands.Com has helpful tips for you so you won’t worry about grilling meats!

€œTIPS CLEAN your grill thoroughly between uses. Be sure to remove any charred food debris. COOK fish in foil packets.

This will help retain natural flavors and also protect your catch from smoke and fire. This works especially well with fatty fish. The LESS TIME your food spends on a high heat grill, the safer you will be.

When cooking thick or fatty meats, try partially cooking them indoors in a microwave first. Precooking meat on high for 90 seconds before grilling can significantly reduce the amount of carcinogens you will be exposed to. TRIM the excess fat off red meats before grilling.

When fat drippings hit the coals, cancer causing substances, such as benzopyrene, are produced. You can keep a squirt bottle of water near the grill to stop "flare ups." MARINATE away from the grill.

Applying marinades to meat while cooking often causes a sudden burst of flames, especially when using oil marinades. When you marinade, remove meat from grill and brush. Try basting without oil.

Lowfat salad dressings and barbecue sauces don't pose the same risk as other marinades. USE liquid smoke, instead of trying to smoke red meats. PLACING a metal pan or heavy duty aluminum foil sheet directly on the center of the bed of coals will keep your food from charring, limit the amount of smoke your food is subjected to and greatly reduce your exposure to chemicals.

NEVER CHAR foods. You can avoid accidental charring by cooking over a moderate or low fire. DON'T COOK directly over the fire.

Moving your meat to the outsides of the grill will prevent them from coming in contact with large amounts of smoke. CHICKEN should be grilled with the skin on. When it comes time to eat, remove the skin and discard.

Chicken is actually safer than beef, as you can protect yourself through it's natural protective layer of skin. NEVER cook frozen meat on a grill. This will only cause the outside of the meat to char and the inside to remain underdone.

If using frozen meat, defrost in a refrigerator or microwave before cooking. SERVE lots of vegetables with your meal. Science has shown us that vegetables like broccoli, cauliflower, brussel sprouts and other rich in vitamins A, C and fiber contain proven anticarcinogens.

RAISE the level of the grill, whenever possible, to position the food farther away from the heat source. The less high heat your meat is exposed to, the better. GRILLS VERTICAL grills provide you with the most protection against cancer causing agents.

If you grill frequently, the investment is worth it. DISPOSABLE grills rate poorest when it comes to safety. If you must grill using this method, place a sheet of aluminum foil over the coals before adding meat.

THE GOOD NEWS Grilling meats is not entirely unhealthy. Any type of grilling method makes food taste better, kills disease-causing organisms, destroys toxins and increases digestibility. Grilled vegetables or soy based products does not produce the same chemical causing agents that meat does.

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I 'm glad you asked this question because sometimes we grill our fish and meat too. I have searched online and recent studies have revealed that grilling that is not done correctly could contain toxins that is dangerous to health. Improper preparation of food especially during barbecuing could be a reason for intake of toxin-linked to health problems like heart and kidney disease, diabetes, vascular and Alzheimer's diseases.

A study performed at Mount Sinai School of Medicineshowed that levels of AGEs which is a toxin called advanced glycation end products can enter into the bloodstream if one eat large quantities of food that is cooked by grilling, frying or broiling temperatures that are considered too high. So grilling per se is really not dangerous to one's health as long as it is done properly for it has been found out that eating moderate amount of food such as fish, lean meat and poultry that are cooked at a safe temperature without charring does not cause risk.

I think that if there is a skilled chef at the helm on the grill that the food should be fine. The only way grilled food is not healthy is if it’s bad to begin with or if the food is not cooked at the right temperatures. One-way to be assured that your meat is safe is to par boil it before you toss it on the grill.

Then once your coals are grayish toss on your meat and allow it to cook. For those with gas grills cook on a medium heat, this way the meat is done. Do not cook it on low as it’s not fast enough to keep the bad bacteria away.

Cooking it on high will burn the meat and it will not be done in the middle. Also make sure the pieces of meat are all about the same size.

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