Risks from pollutants: Tips for grilling



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Popular leisure fun also poses health risks

As soon as the temperatures rise, the grills are set up again everywhere - whether in the home garden, on the balcony or in a public barbecue area: grilling is fun and offers many options for preparing delicious dishes. But the popular leisure pleasure also harbors risks, because if the food remains on the grill for too long, carcinogenic substances can form, for example. Therefore, according to the recommendation of the German Society for Nutrition (DGE) in Bonn, a few points should be observed - then nothing stands in the way of enjoying the barbecue.

The risk is particularly high if the food to be grilled remains on the grate for too long. The danger exists especially if the food to be grilled remains on the grate for too long - because when food is heated, on the one hand there are roasted substances and aromas that have the typical smell and taste of grilled food and fried foods, on the other hand also substances that, according to the DGE, can be harmful to health: “These include heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAHs). In animal experiments, they can be carcinogenic in high doses. A carcinogenic effect in humans cannot currently be ruled out, ”according to a current press release from the company.

Fat should not get into the embers. The HAA would primarily arise "on the surface of seared or grilled meat", which means: "The darker the meat is roasted or grilled, the more HAA is produced", according to the DGE. The PAH, on the other hand, would be produced in large quantities, "if food is improperly grilled, smoked or dried and comes into contact with an open, smoking fire" - this is the case, for example, if fat from the food to be grilled or oil from the marinade enters the Embers or the electric grill drips onto the heating coil, while when grilling with charcoal with side embers, the food to be grilled is not contaminated with PAH.

Better to avoid salted meat and sausage products when grilling So if you want to grill healthy, the DGE recommends that you take the grilled meat off the grill in good time, in addition, fat and marinated meat should be prepared in grill trays or on aluminum foil on the grate in order to Exclude PAK exposure. In addition, according to the company, very dark to charred spots on the food to be grilled should not be eaten, and salted meat and sausage products such as meat sausage, ham, bacon, bockwurst, smoked sausage and Viennese sausages should generally be avoided when grilling, “because grilling salted products can cause cancer Nitrosamines are formed, ”said the DGE.

Fish and vegetables on the grill for a change Of course, what ultimately ends up on the grill depends on individual taste - but if you are looking for an alternative to meat, the DGE recommends firm fish such as tuna, trout or salmon - these should, however, be wrapped in aluminum foil, so that they don't crumble. In addition, colorful vegetables such as zucchini slices, mushrooms, corn on the cob, peppers or potatoes on the grate can provide variety, fresh sprigs of rosemary or thyme also provide the typical Mediterranean note. Another tip from the DGE: "Pineapple, mango or banana can also be grilled and save the effort with the dessert." (Nr)

Image: Rainer Sturm / pixelio.de

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Video: THE BEST GRILLED CHICKEN IVE EVER MADE? SAM THE COOKING GUY 4K


Comments:

  1. Gaynor

    What for mad thought?

  2. Hilel

    Thanks a lot! I have been looking for it in good quality for so long.

  3. Bakari

    Same and so



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