My once picky preschooler is now a bonafide foodie with an insatiable taste for all things grilled.
And I’m not talking about cheese sandwiches.
My mini gourmet is especially fond of filet mignon, Kalbi, marinated chicken and brisket grilled just to the point where each meaty morsel melts in her mouth.
Talking to my kindergartner you’d think that I was a pretty darn good cook given her passion for perfectly grilled meat. Unfortunately, it wasn’t my wizardry with open flames that got her hooked on seared sirloin. That honor is split equally among the chefs at our favorite Japanese, Korean and BBQ restaurants.
However, seeing my daughter devour large portions of grilled anything inspired me to put our Weber to use more often.
Things were going great this summer: Got the grill going, my daughter was excited to try new meats plus grilled fruits and veggies, learned how to make desserts over charcoal… it was a virtual grill fest at our home.
That is until I learned that many avid outdoor cooks don’t realize that grilling can increase the risk of cancer.
What doesn’t cause cancer these days?
According to medical reports, when food is grilled several compounds are formed that are identified as carcinogens. Studies show heterocyclic amines (HCAs) form in a chemical reaction when muscle proteins are cooked at high temperatures. Another carcinogen, polycyclic aromatic hydrocarbons (PAHs), form when fat hits the heat source and produces smoke and deposits potentially cancer-causing compounds onto the food.
Even more disturbing: Recent studies found that people who eat grilled meat at least once a day double their risk of colon polyps, which are the precursor to colon cancer. What’s more, doctors say eating grilled foods at least four times per week can increase other cancers as well, including stomach, breast, prostate and cancer of the pancreas.
Needless to say, I’ve drastically reduced the number of dishes I grill and serve to my family. I’m not going cold turkey, but I am watching what I grill. For example, medical experts say heterocyclic amines are more likely to form in foods such as hamburger, chicken breast, and salmon.
In addition, I learned that you can reduce your risk of exposure to these chemicals if you marinate your food, flip your meat frequently while on the grill, or pre-cook your meat items to cut down on the amount of time your food comes in contact with the grill.
By the way, studies also show that it doesn’t matter what type of grill you cook on. Foods prepared on both gas and charcoal grills have been shown to contain carcinogens when left on for extended periods of time.
Food for thought the next time you fire up the grill.