Carcinogens in BBQ
Mike Willsey
create smoke from that burning off of juice and fat will create cancer
causing carcinogens to form.
Propane cookers, grilling directly over briquettes, open flame. So to
eliminate that problem you can use a pan full of water or other fluid to
catch the juices and fat.
Now that leaves us with trying to obtain an authentic smoke flavor in
our meat by smoldering real wood. But doesn't the smoldering wood create
other health problems with creosote and other chemicals?
Is there a truly safe and healthy way to make authentic smoke flavored
BBQ?
Steve's
should crank the heat (on a typical gas BBQ with lava rocks..) to heat up
the unit, when heated, turn to medium or low, place wood chips on side and
place item on to cook. This, we have found through research, makes the
best, most flavorful smoke and reduces the carcinogens to a minimum.
Good Q'in
--
--
Mr. Steven A. Davidson, President
Ma's Smokin Chips, INC.
PO Box 433
Palouse, WA 99161
www.fastfreewebs.com/top/smokinchips
*Chipped and Shipped within 24 hours ...
*FRESHNESS -- GUARANTEED
*Only the freshest fruit wood used!
*Hand selected from the orchards of the Naches Valley!
*Same day shipping - for your convenience!
*There are many places that one can obtain smoking chips. We produce the
one-of-a-kind chip that is the ONLY chip for your smoking and bar-b-que
needs.
*We offer Fresh Apple, Cherry, Pear, and Peach Chips and Chunks.
*Our orchard manager, Jim Davidson personally inspects the quality of the
wood.
*Each order is fresh-chipped upon order and vacuum packed for shipment.
Don Lansky
get superheated and vaporize. These are extremely carcinogenic and are one
of the major causes of death in China.
Steve Knight
Nylin) wrote:
>Avoid creosote at all costs, it tastes like crap. Seriously it is a
>problem, but can be avoided by placing your allowing your meat to warm
>prior to placing it on the smoker and pre burn your wood to embers
>prior to placing it in the smoker, you do not want great clouds of
>billowing white smoke, ideally it should be a light blue haze.
>
I think there are worse things to worry about in life. I mean how much
Q do most eat? I do not think it is a big problem.
Records and tapes turned into cd's Save your vinyl and still enjoy it
Visit www.pacifier.com/~stevek/ for details.
Dr. Allan Tipton F. L. Gyn.
coals which I then shovel into a block *pit* with the meat about 20 inches
off the coals. Each time I add more coals, I throw in a handful of hickory
sawdust that I just cut from a log with my chainsaw.
Some will probably say that the bar oil is contaminating my sawdust, not so.
I'll sacrifice a chainsaw bar and run it dry to get kick-ass hickory smoke.
Back to the point - If it tastes good, eat it - everything will kill you
eventually -- why worry about BBQ?
Steve Knight <ste...@pacifier.com> wrote in message
news:37663042...@news.pacifier.com...
Timothy Sutter
> Any process of BBQ'ing that allows meat juice and fat to burn off and
> create smoke from that burning off of juice and fat will create cancer
> causing carcinogens to form.
did you know that there are over
200 "carcinogens" found on
a regular potato skin?
just so happens that these
"carcinogens" are in such small amounts
as to be ineffectual in causing cancer.
if you bbqed all of your meals
the chances of getting cancer would be slightly
elevated over using a microwave oven,
but the occasional weekly bbq over flame is not a cancer risk.
i'd be happy to post the potato story.
the epa and fda put it out.
"over 200 carcinogens in the skin of a potato"
oh, and coffee, let's not forget coffee.
coffee is loaded with "carcinogens"
yes, but you have to eat twice your own body
weight daily to increade your chances
of getting cancer from coffee.
> Propane cookers, grilling directly over briquettes, open flame. So to
> eliminate that problem you can use a pan full of water or other fluid to
> catch the juices and fat.
> Now that leaves us with trying to obtain an authentic smoke flavor in
> our meat by smoldering real wood. But doesn't the smoldering wood create
> other health problems with creosote and other chemicals?
> Is there a truly safe and healthy way to make authentic smoke flavored
> BBQ?
yes, have your bbq.
and wear a dust mask
when you drive your car behind a bus.
did you know that there are "carcinogens"
floating about in the air due to automobile traffic?
Alan Z.
When driving behind a bus, you have to beware of buscinogens.
<s>
KBELL12345
marinating meat has a protective influence against carcinogens. THey give a
marinade recipe, but state that it really doesn't matter just so long as it's
marinated.
Marinating and Heterocyclic amines
<Picture>
We recently showed that marinating meat before grilling can have a great impact
on heterocyclic amine levels in chicken. This is part of a unique opportunity
to link an environmental exposure to an effect, and to test current risk
assessment theories on the effects of human exposures of trace amounts of
chemicals. If dietary intervention is shown to be necessary, we have learned
that minor modifications in food preparation would be effective in greatly
reducing the dietary exposure to heterocyclic amines.
We compared the amounts of two heterocyclic amines, MeIQx
(2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and PhIP
(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), in marinated and unmarinated
control chicken breast meat flame-grilled on a propane barbecue grill. Using an
analytical chemistry analysis method of solid-phase extraction and high
performance liquid chromatography, we recently determined the levels of several
heterocyclic amines formed during cooking. Compared with unmarinated controls,
a decrease greater than 87% in heterocyclic amines (PhIP and MeIQx combined)
was observed in whole chicken breast marinated for 4 h using a published
marinade recipe then grilled for 20, 30, or 40 minutes (see graph).
<Picture>
The marinade recipe does not seem to be important, commercial marinades and
individual ingredients showed the same heterocyclic amine-reducing effects.
The recipe we used for our original studies:
1/2 cup packed brown sugar
3 garlic cloves
1 1/2 tsp salt
3 Tbsp mustard
1/4 cup cider vinegar
3 Tbsp lemon juice
6 Tbsp olive oil
Interestingly, meat color is not necessarily related to the formation of
heterocyclic amines. Grilled chicken breast meat can have hundreds of
parts-per-billion of heterocyclic amines and be white in color, marinated
chicken is much darker due to the browning of sugars in the marinade, yet has
much lower heterocyclic amine content. Clearly, cooking conditions can be
modified to greatly reduce or eliminate these carcinogens from our diet. The
effect of marinating on beef is not so clear since beef does not make such high
levels of PhIP without marinating.
Complete details were published in May, 1997: Salmon, C. P., Knize, M. G., and
Felton, J. S. Marinating before grilling greatly effects heterocyclic amine
carcinogen production in chicken. Food and Chemical Toxicology, vol. 35, pages
433-441.
George B. Ross
>Automobiles generate carcinogens...
>When driving behind a bus, you have to beware of buscinogens.
><s>
LOL
>> and wear a dust mask
>> when you drive your car behind a bus.
>>
>> did you know that there are "carcinogens"
>>
>> floating about in the air due to automobile traffic?
>
>
Neither is as frightening as driving in southern Florida
and seeing "IMAIM" on a bus in your rear view mirror.
-george
johnq...@hotmail.com
wrote:
>Automobiles generate carcinogens...
>When driving behind a bus, you have to beware of buscinogens.
><s>
ROTFL
...besides who wants to live forever...long live the Q
Don Lansky
none of us are gonna get out of life alive!
Jack Schidt
one would die of a massive heart attack anyway.
just my opin
Jack
"If we haven't met, you really don't know Jack Schidt"
KKPdude
you'll live to be 100 very boring years old...
The Dude
Steve Knight
>Get a flipping grip people. If you don't smoke, drink, have sex, or eat BBQ
>you'll live to be 100 very boring years old...
No absence of sex causes it's own health problems. got to screw to be healthy
Harry A. Demidavicius
>Get a flipping grip people. If you don't smoke, drink, have sex, or eat BBQ
>you'll live to be 100 very boring years old...
>
>The Dude
Naah! it'll just feel like it ...
Harry Demidavicius
Sircoulomb
put a drio pan under the meat and the coals on the outside. Better yet get
a smoke pit with an offset fire box. The secret is to not let the fat hit
the fire.
Dr. Allan Tipton F. L. Gyn. <lar...@bellsonosexuth.net> wrote in message
news:V3V83.9355$Uc2....@news4.atl...
Robert Meade
Mike Willsey <mwil...@NOSPAMconcentric.net> wrote in message
news:7jpmld$j...@journal.concentric.net...
> Any process of BBQ'ing that allows meat juice and fat to burn off and
> create smoke from that burning off of juice and fat will create cancer
> causing carcinogens to form.
> eliminate that problem you can use a pan full of water or other fluid to
> catch the juices and fat.
> Now that leaves us with trying to obtain an authentic smoke flavor in
> our meat by smoldering real wood. But doesn't the smoldering wood create
> other health problems with creosote and other chemicals?
> Is there a truly safe and healthy way to make authentic smoke
flavored
> BBQ?
>
>
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Michael Barnett
1) Eat Brocolli with the steak. Binds with the nasties and carries them out
the other end
2) Marinate with some type of acid or oil (are there any other kinds?) and
the production of the carcinogens is dropped about a hundred fold. Watched
a PhD expound on this about a year ago on PBS, didn't matter what the
marinade was as long as on was used.
mb
Edwin Pawlowski
> > Now that leaves us with trying to obtain an authentic smoke flavor
in
> > our meat by smoldering real wood. But doesn't the smoldering wood create
> > other health problems with creosote and other chemicals?
> > Is there a truly safe and healthy way to make authentic smoke
> flavored
> > BBQ?
If your wood is smoldering, you have no worries about carcinogens as no one
will eat the meat anyway. It should burn, not smolder.
Ed
e...@snet.net
http://pages.cthome.net/edhome