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#220010 - 03/27/14 01:04 AM Charred foods may be worse for us than we thought
Anne Holmes Administrator Offline
Boomer in Chief

Registered: 03/12/10
Posts: 3160
Loc: Illinois
At last those of us in the Northern half of the US may finally be finally getting rid of winter weather, and starting to think about warm weather activities -- like picnics and backyard cookouts.

But we might be wise to hold off on the grilling -- at least until more information becomes available.

For some time now I've heard that the char on grilled meats is potentially carcinogenic, but now comes this news:
A University of Illinois study found evidence that cooking methods using high temperatures, like grilling, frying, and broiling, are particularly risky because they produce “advanced glycation end products,” or AGEs, harmful compounds that may play a role in the development of diabetes-related complications.

Advanced glycation end products are sugar-derived substances produced naturally in small amounts by your body. They began forming when you were in the womb and continue accumulating as you age. When you have diabetes, you produce higher concentrations of AGEs because of the increased levels of glucose in your system.

Well, I'm already diagnosed with Type 2 Diabetes, but who knew the METHOD used to cook "good for us" foods could make them bad?

Here's some good tips from the American Diabetes Association:

Eat more fresh foods.
Cook at lower temperatures.
Cook using moist heat techniques: Steam, boil, poach, or stew foods.
Marinate foods in acidic liquids, such as lemon juice and vinegar, rather than sugary sauces, to reduce AGEs.
If you choose to use the grill, be sure to clean off any charred remains on the grilling rack before cooking.
Turn meat often, every 30 to 60 seconds, to avoid charring.
If a food does become charred or blackened, cut off those pieces before eating.
Choose thin, lean cuts of meat that require less cooking time.
Opt for fish instead of meat – fish cooks faster, leaving less time for AGEs to form.
Remove skin when cooking poultry because it chars easily.
Boomer in Chief of Boomer Women Speak and the National Association of Baby Boomer Women.

#220012 - 03/31/14 02:26 AM Re: Charred foods may be worse for us than we thought [Re: Anne Holmes]
orchid Offline

Registered: 01/21/07
Posts: 3675
Loc: British Columbia, Canada
Yup. It's been known for past decade or so.

It makes me wince when I know some people love to grill outdoors a lot during summer, etc.

And where I live, our province gets into the BBQ mentality because it's Canada's beef ranchland, BBQ is sort of akin to cowboy image/traditions too cooking outdoors over fire, etc.
_________________________ (How cycling leads to other types of adventures, thoughts)

#220015 - 04/01/14 11:16 PM Re: Charred foods may be worse for us than we thought [Re: orchid]
jabber Offline

Registered: 02/17/05
Posts: 9954
Loc: New York State
That makes me wince, too. I love to cook on the grill. Problem is every time a person turns around, the media is announcing another food product or process that's bad for your health.
Throw me to the wolves and I'll come back
leading the pack.
Grace O'Malley

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