A risk mainly linked to the blackened parts
The main risk comes from the fat that leaks out during cooking meats and fish, and which catches fire on contact with embers, charring the food. Several studies have shown that this reaction causes the formation of “heterocyclic amines”, a carcinogenic substance. However, this reaction is not just attributable to barbecuing. All cooking of food at high temperatures increases the risk of cancer, and darkened parts of food should always be removed.
This only applies to cooking meats and fish. In addition to being good for the figure, vegetables cooked on the barbecue are therefore quite healthy for your health, even if it is not very advisable to eat the blackened parts.
If the danger exists, it must be put into perspective because the barbecue is a seasonal cooking, and therefore infrequent. As a general rule, it is advisable to do not exceed two barbecues per week in summer. But for lack of barbecue, you can always test our appetite suppressant summer salad recipes.
Favor slow cooking
To minimize the risk of carcinogens forming, the best way is to cook meats slowly on the barbecue. During cooking, the ideal is to place the food at least 10 cm from the embers.
>> To read also: the rules of a good marinade
Even slowly, the meat should be well cooked, so as to avoid food poisoning. For reasons of hygiene, cooked and raw meats must be well separated.
Despite a widely held belief, the type of barbecue used does not change anything. Gas, electric or wood, none is to be banned. But you must always clean the grid well after use.
>> To read also: the recipe for barbecue pizza
Slimming recipes for a balanced barbecue
