Have you been reading a great deal about what grilling does to your meats? And what that meat in turn does to your body cells? Wait a minute. Have you read about what the marinades could do to stave off that cancer risk, though? Sit up and take notice? Good. Let’s read on.

Recent studies have shown that flame-cooking at high temperatures can bring about a reaction between the creatine in muscle meats and amino acids to produce compounds called heterocyclic amines (HCAs). These compounds damage the DNA of our cells, leading to the start of cancers. The HCAs are most likely to develop in meats, especially pork, beef, fish, and chicken that have been blackened or charred during cooking.

The consumption of HCAs is most often linked to cancers of the colon and the stomach. Some investigations also suggest that these cancer-causing compounds could travel up the bloodstream to cause cancers in other organs.

Before you lose heart, other research has indicated that the use of acid-based marinades can inhibit the production of HCAs during cooking. To make marination effective, however, the meats must be immersed in it for at least forty minutes in an acidic marinade. This can reduce the growth of HCAs by a significant 92-99 percent.

Also, research has shown that marinating beef in green tea-based marinades can reduce the levels of HCAs by up to 75 percent after marinating for about six hours. Researches in Portugal have also revealed that marinating meat in wine or beer may reduce risks of colon and other cancers, when frying those meats. The marination time recommended is, again, six hours. Also, beer may be a more effective agent for reducing HCAs than wines. For one, beer was found to work faster, and provide a better taste, smell, and appearance to the meat.

The incorrect use of marinades can spoil your barbecue too, if you’re not careful. The acid in the marinade allows the tissue in the meat to break down, allowing it to cook better, but too much acid can spoil the flavor of the meat. Also, remember to discard used marinade that has been applied to raw meats. All meats, especially red meats, fish, and chicken, may contain unhealthy substances that may contaminate the marinade. Use freshly mixed marinade to prepare a fresh batch of food, if required.

Before you lose heart, other research has indicated that the use of acid-based marinades can inhibit the production of HCAs during cooking. To make marination effective, however, the meats must be immersed in it for at least forty minutes in an acidic marinade. This can reduce the growth of HCAs by a significant 92-99 percent.

The marination time recommended is, again, six hours. Also, beer may be a more effective agent for reducing HCAs than wines. For one, beer was found to work faster, and provide a better taste, smell, and appearance to the meat.

So this summer, when you set out the grill, take off a moment to ponder on the benefits of the marinade and use the knowledge to your advantage.

Author Bio: For more information about outdoor grills and cooking accessories visit our website at http://www.outdoorgrillcenter.com/

Category: Cooking
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