In my family, the BBQ comes out once the days regularly stay above 15 degrees Celsius. It's such a relief to finally start enjoying our favourite summer recipes!
Unfortunately, cooking meat at high temperatures when grilling, broiling or frying creates chemicals called heterocyclic amines (HCAs) which are carcinogenic. Yikes! Not what we want to add to our summer menu.
Even worse, fat dripping from meat onto hot coals, stones or burners creates additional cancer-causing chemicals called plycyclic aromatic hydrocarbons (PAHs).
Once formed, PAHs are deposited back on food by smoke and flare-ups. The more intense the heat, the more PAHs are present.
Here are some tips to help minimize the formation of HCAs and PAHs so you can enjoy your BBQ all summer guilt-free.
And no worries about cooking vegetables and fruit on the BBQ, as no harmful chemicals are formed, so you can eat plenty!