We do not forget to ventilate when cooking with gas
Electric, ceramic or induction hobs do not emit chemical pollutants into the air. In contrast, the gas can give off toxicants, such as carbon monoxide and nitrogen dioxide, at high levels if there is not enough air circulation. Ideally, ventilate when cooking with gas. In addition, regularly clean the burners of your stove: you should see a short blue flame in each orifice. A yellow flame indicates incomplete combustion with the production of carbon monoxide.
Finally, if you have a hood with an activated carbon filter, don’t forget to change it quite often: it serves to trap pollutants, in particular certain carcinogens that can form when grilling.
Is barbecue carcinogenic?
The cooking charcoal can release toxic substances. When grease leaks onto the embers, it results in the formation of smoke containing hydrocarbons, some of which, such as benzopyrene, are carcinogenic. These toxic fumes can be deposited on food (or be inhaled if you stay with your nose on the smoke). But certain precautions can greatly limit the risk. Doctors from the Association Santé Environnement France advise you first to favor “purified” rather than ordinary charcoal: this limits the formation of carcinogenic substances. And choose one, preferably NF certified, which guarantees the absence of pesticides and fungicides. Then place the grid of the barbecue at least 10 cm above the embers: your food must cook in the heat of these, never in contact with flames. A barbecue with vertical cooking further avoids the contact of the fat with the embers.
Also remember to remove as much as possible the apparent fat on the meat, do not abuse sausages and merguez which release a lot of fat. Themarinade, meanwhile, acts as a natural protection for meat by reducing the formation of carcinogenic compounds. Do not eat the blackened parts of the food and clean the grill, because the residue stuck on it is hydrocarbon concentrates that will contaminate the food next time.
If you follow these guidelines, you can safely enjoy a charcoal barbecue every once in a while.
Electric or gas barbecue … is it better?
With gas or electric barbecues, carcinogens can also be released. This is due to a reaction of the proteins in the meat to the high temperature. No more than once or twice a week …
Plancha, pierrade: good alternatives
On the plancha, cooking is very fast, which prevents excessive temperatures and the formation of carcinogenic substances. In addition, it requires very little fat. Prefer an appliance with a stainless steel or cast iron cooking plate (aluminum can migrate towards the food if the plate is scratched). As for the stone, cooking is done on a stone, quite slowly and without fat. There is therefore nothing to reproach him with!
