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To: Bobby Yellin who wrote (40070)	9/6/1999 1:29:00 PM
From: Alex	Respond to of 117146

The latest from Bill M............. egroups.com

To: Bobby Yellin who wrote (40070)	9/6/1999 8:06:00 PM
From: goldsnow	Respond to of 117146

gonews.abcnews.go.com

To: Bobby Yellin who wrote (40070)	9/6/1999 9:49:00 PM
From: d:oug	Respond to of 117146

(off topic) ps wish you could remember re marinate or what..>> American Institute for Cancer Research Internet Web address is aicr.org. Release Date: June 18, 1999 Marinades May Drastically Decrease Cancer Risk Posed by Grilling New Studies Indicate Even Brief Marinating Time Effective Backyard chefs rhapsodize about the importance of a good marinade to the flavor and tenderness of grilled meats, but new research points to a surprising added benefit of this classic culinary practice. It now seems that even a brief bath in the simplest of marinades can impede the formation of heterocyclic amines (HCAs) - carcinogenic compounds that normally result when meat is cooked at high temperatures, particularly when it is burned or charred. The heat of flame-cooking causes creatine, a compound within muscle meats, to react with amino acids and produce HCAs. The exact mechanism by which marinating inhibits this process is not yet understood, but scientists believe the higher acidity of marinade recipes plays a large role. In repeated trials, researchers marinated beef, pork, chicken and fish for varying lengths of time prior to grilling. They then tested the grilled meats to determine the presence and concentration of specific HCAs and found decreases of 92-99%. Interestingly, meats that had marinated for just 40 minutes showed the same marked reduction of HCAs as samples that had marinated for two days. For years the American Institute for Cancer Research has been urging people to take steps to decrease the possible cancer risk posed by grilling. Such steps - pre-cooking meat in a microwave to reduce grilling time, removing any fat which may drip onto the flames and cause flare-ups, using tongs to turn meat carefully - do decrease risk to a significant degree. While much research remains to be done, it is possible that briefly marinating meat before grilling may be the single most effective means to make grilling safer. These first reports are very encouraging. The marinades used in the clinical trials were taken from a variety of standard recipes. The fact that different marinades showed the same HCA-inhibiting effect would seem to indicate that exact proportions are less important than the basic blend of ingredients. Most marinades involve the combination of an acidic component (lemon juice, orange juice, vinegar) with herbs (thyme, dill, rosemary) and a distinctive flavoring (onions, garlic, soy sauce). Traditional marinades include oil, but chefs today deem it unnecessary, and leaving it out reduces smoking on the grill. Here's a quick, tasty recipe following these basic guidelines. Marinating should be done in a refrigerator, using a glass, plastic, stainless steel or lead-free ceramic dish. Once boiled, marinades can be used for basting during cooking or made into sauce for vegetables and pasta. SPICY CHICKEN MARINADE 2 tbsp. cider vinegar 2 tbsp. dry sherry 2 tbsp. liquid honey 2 tbsp. reduced-sodium soy sauce 2 tbsp. minced gingerroot 1 tsp. ground coriander 1 large garlic clove, minced 1/2 tsp. crushed red pepper flakes