Speaking of marinating food, this from today's Rocky Mountain News
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Is it true that grilled food can cause cancer?
If it's charred, you might want to skip it.
Grilling, broiling and even searing meat in a hot pan creates chemicals called heterocyclic amines (HCAs), which have been shown to cause cancer in animals. There's also concern about substances deposited on your dinner by smoke.
While it's unclear whether the amounts that form on your steak can increase your risk of cancer, the American Cancer Society recommends indulging only occasionally to limit your exposure. Their experts also recommend not eating blackened or burned meat and precooking in the oven or microwave and just finishing on the grill.
The good news: Grilling veggies and fruit doesn't form those same nasty chemicals, so you can toss a bunch on the barbie any time. Try onions, green and red bell peppers, zucchini, broccoli, carrots, potatoes, pineapple, papaya or mango.
Another tip: Try marinating your meat to help reduce the HCAs. The American Institute for Cancer Research says studies have shown that marinating can reduce HCAs by more than 90 percent, although the exact reason is unknown. Research points to the ability of certain ingredients, such as vinegar and citrus juice, to help prevent the formation of HCAs.
When it comes to marinating, here are some tricks of the trade from the Association for Dressings & Sauces:
* Plan for a quarter- to a half-cup of marinade for each 1 to 2 pounds of meat, poultry, seafood, fish or vegetables. Marinades soak about a quarter-inch into the surface of the food.
* Use heavy plastic food-storage bags or nonmetal containers for marinating. Glass and plastic won't react with acidic liquids such as vinegar, wine and lemon juice.
* Marinate food, covered, in the refrigerator - not at room temperature - for 15 minutes to 2 hours or longer, and turn food occasionally to evenly distribute the marinade.
* To tenderize meat, marinate it for up to 24 hours. Marinate fish only 15 to 30 minutes to prevent mushiness.
* Don't use the same marinade on raw food as a sauce while cooking - always use a fresh batch to keep contamination to a minimum.
Ryckmanl@RockyMountainNews.com |
