The cult of grilling is back thousands of years back. Barbecue is actually a modern and controlled version of the oldest food preparation technique – baking above the open fire.
Today, the basic idea of direct exposure is to feed a source of heat, once a fire, evolved into grilling through gas flames, firewood, electricity or charcoal. Successful grilling requires a temperature of four to six times that of the oven – it is a minimum of 1000 ° C.
Of course, the high heat of preparation is merely a piece of work devoted to the unique taste of food prepared on the grill, which is, will agree many, unbeatable within the gastronomic delights.
Grill and health
There are many benefits to the health of the grill: from the preparation itself, as no additional oil is added to it like roasting in deep oil or cooking, until the fact that, while grilling on hand, there is a stay in nature. If this is still counted and regular “baking” the ball, casting a frisbee or playing a badminton spouse accompanying each brunette, the effect on the body is revitalizing.
Still, we have been bombarded with many warnings about the health of the barbecue. Although it is difficult to accept that a favorite way of preparing food can harm, warnings are justified. Namely, the high temperatures that are present when roasting or roasting meat and fish on open fire result in the formation of potentially carcinogenic compounds called so called ” polycyclic aromatic hydrocarbons or PAH compounds on the food surface. Combating PAH compounds also contributes to the combustion of fuel (coal) used for baking. However, the most significant emergence of these compounds is when dissolved fat from food drips to a source of heat, generating enough to severely collapse on the surface of meat and fish.
In addition, high flames of open-air flames also lead to a reaction between creatine and amino acids in meat and fish, causing the formation of another group of carcinogenic compounds known as Heterocyclic Amines (HCA).
Although these compounds can not be completely avoided, this is not a reason to forget about the grilling and the pleasure it provides. There are many tricks to reduce the onset of harmful compounds while at the same time making the gastronomic pleasure even bigger.
Additional tips for an even healthier grill
Given that the main culprit for carcinogenicity is a combination of saturated fats and high temperatures, the first step is to avoid fatty meat preparation. Apetit you prefer to fish with fish, less fatty meat, vegetables and grilled fruit. In addition to the food choice, it is possible to reduce the contamination of HCA and PAH compounds
marinating meat, fish and vegetables that you grill on the grill
avoiding the use of coal
avoiding open flames
baking to as low as temperature and for as long as possible
often turning the meat to lower the temperature inside the food
removing any “hardened” parts before consumption
by prior thermal processing of food – this reduces the time needed for grilling and thus the possibility of developing carcinogenic compounds
using special “grill” constructions, which prevent grease drip into the heat source
by lightly grilling the barbecue grill to prevent the heated parts from sticking to food
The conclusion is self-imposed: with little wisdom and previous preparation, the grill can become not only a pleasing, but a healthy experience.