Its BBQ time!!!
When you BBQ on an open flame or grill, meat tastes Awesome……mmmmm my mouth’s watering now thinking about it!!
There’s always a but…
When smoking, frying or grilling meat, there are 2 by-products – heterocyclic amines.
If you click on this link you can read more about them from the National Cancer Institute
Basically, HCAs are formed when amino acids & creatine react at high temperatures.
PAHs are formed when the fat & juices from the meat are burned in the flames of the BBQ and then stick to the surface of the meat.
When cooked above 320 degrees all meat produces these compounds.
Cooking at such high temps also damage the protein.
When you chuck your meat on the BBQ you can get a pretty similar texture and taste from grilling slower and at a lower temperature producing much fewer inflammation inducing side effects.
Burning, blackening or charring your meat will denature the protein, which irritates to your immune system and makes it really hard to digest.
Don’t let this put you of your BBQ – just cook a little slower and less intense heat and you are good to go!
In fact why not try these tasty chicken & veg skewers from my healthy BBQ Cookbook!!
If you can’t see the recipe btw, just click display image and it should pop up!!
The sun has got his hat on hip, hip, hip hooray!!!
Picnic and BBQ season is going strong!!!
If you’re struggling with healthy BBQ options, I’ve got you covered with my BBQ Fever Cookbook
Work with me >>>