Marinades and health

Cherie Rasmussen Have you read a lot about what makes grilled meat? And that does not turn the meat on your body cells? Wait a minute. Did you read what could be done to combat marinated cancer risk, though? Wake up? Good. Read. Recent studies have shown that cooking at high flame temperatures can lead to a reaction between creatine in muscle, and amino acids to produce compounds called heterocyclic amines (HCAs). These compounds damage DNA in our cells, which begins on cancer. HCA more likely to develop in meat, especially pork, beef, fish and chicken that are blackened or charred during cooking.

Consumption of HCAs is usually linked to cancer of the colon and stomach. Some studies also suggest that these carcinogens could travel in the bloodstream to cause cancer in other organs. Before you get discouraged, other research has shown that the use of marinades acid can inhibit the production of HCAs during cooking. To make the marina tion effective, however, the meat must be immersed in it for at least forty minutes in a marinade acid. This can reduce the growth of dangerous chemicals by a substantial 92-99 percent.

In addition, research has shown that beef marinated in green tea-based marinades can reduce the amount of HCAs by up to 75 percent after marinating for about six hours. The studies in Portugal have also discovered that wine or beer meat marinade can reduce the risk of colon cancer and other cancers, when you fry the meat. The production time is recommended marina, again at six o'clock. In addition, beer is a more effective agent for reducing HCAs than wine. For a beer has been found to work faster and give a better taste, smell and appearance of the meat.

Improper use of marinades can ruin your barbecue too, if you're not careful. The acid in the marinade of meat causes the tissues to break down, allowing you to cook better, but too much acid can ruin the taste of meat. Also, be sure to discard used marinade that has been applied to the raw meat. All meats, especially red meat, fish and chicken may contain unhealthy substances that can contaminate the marinade. fresh marinade mixture used to prepare a new batch of food, if necessary. Before you get discouraged, other research has indicated that the use of marinades acid can inhibit the production of HCA during cooking. To make effective pickling, however, the meat should be immersed in it for at least forty minutes in an acid marinade. This can reduce the growth of HCA by a significant 92-99 percent.

The marination time recommended is, again, six hours. Also, beer may be a more effective agent for reducing HCAs than wines. For one, beer was found to work faster, and provide a better taste, smell, and appearance to the meat.

So this summer, when you set out the grill, take off a moment to ponder on the benefits of the marinade and use the knowledge to your advantage.