Barbeque & Your Health

Chiropractic care is a very safe form of medical treatment. That being said it does carry some risks. Thankfully, through the use of thorough history taking, complete examinations and a focused approach I have not had any malpractice issues in my 15 years of practice.
Little did you know that a true risk to your health was located right in your backyard. Chances are that you have even invited your closest family members and your best friends to partake in your distribution of ill health.
You all probably figured out that I am talking about the barbeque. I first heard of potential cancer causing agents being generated by cooking food over charcoal way back in the 80s when I was in Chiropractic School. That was so long ago that at the time I had no idea that I would be running a chiropractic practice in beautiful San Diego. That being stated, just recently the evils of barbequing have resurfaced.
Many of us look forward to the weekend when we fire up the grill and throw on a burger or a steak. As millions of backyard chefs ponder whether or not the meat is done, perhaps they should be wondering if the meat is over-done. Research indicates that there is a link between eating grilled meats, especially those that are well done, and the risk for some cancers especially breast and colorectal.
The primary concern revolves around two types of carcinogens that can be found in high concentrations in grilled meats. One of these carcinogens is heterocyclic amines which are formed when beef, pork, poultry and fish, are cooked at high temperatures, as they are when grilled. Another type of carcinogens, polycyclic aromatic hydrocarbons, are formed on the surface of meats by smoke and flame flares which occur when fat and juices drip down onto the heat source below and erupt in a flash flame.
Minimizing your exposure to carcinogens when grilling meats can be accomplished by follow these suggestions:
" Remove meat before it's well done. Another strategy is to start the cooking process in the microwave, then finish on the grill.
" To reduce grill flare ups, use lean cuts of meat and trim any visible fat before grilling.
" Marinate your meat. Studies indicate that marinating reduces the build up of some carcinogens.
" Carcinogens are concentrated in the charred portions of meats. Trimming and discarding those pieces before eating will reduce the risks.
I don't mean to cause any fears with this article. It is mostly FYI as the studies that I read did not even begin to examine the amount of over cooked meat that would have to be eaten in order to cause cancer. That being the case, if you plan to barbeque every weekend for years to come you might want to pay attention to this articles content.