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Enjoying a piece of meat on the BBQ? Watch out for PAHs!

The weather gods are kind to us. The weather was lovely last week and we will only reach real tropical temperatures next week. Nice weather means sitting outside till late and lots of barbecuing. Everywhere you smell the smell of roasted meat and you hear the coziness from gardens.

And although we are increasingly varied in our choice and fish, vegetarian and vegetables are also part of the party, BBQ meat is still a favorite. Nowadays we increasingly order our steaks and pork steaks from the online butcher shop and taste our marinated lamb chops accompanied by a good glass of cold rose. So enjoy!

black meat

What we are less fond of is burnt meat. Most people know that black meat from the barbecue is not so healthy. The smoke from wood and charcoal contains very harmful substances for humans, so-called Polycyclic Aromatic Hydrocarbons, or PAHs. If you let food burn or bake too dark, PAHs cans form and settle in your roasted meat, fish or vegetables. Moreover, wherever there is smoke, there are PAHs. Because most PAHs are carcinogenic, it is therefore important to ensure that you inhale or ingest them as little as possible.

Through the skin

Unfortunately, the PAHs from the smoke can also penetrate our skin. An experiment at Jinan University in China has shown that. For this study, the Chinese held a barbecue with three groups of volunteers. The first group grilled normally without special precautions and ate the grilled meats afterwards. The second group grilled, but ate none of the food. The third group wore mouth masks to prevent inhalation of the smoke, but stood next to the grill. Samples of barbecue smoke and exposed clothing were analyzed. All subjects also gave urine samples before and after the barbecue. This is how the scientists analyzed their PAH contents.

As expected, the subjects who grilled and ate grilled foods were the most heavily loaded with the contaminants. But surprisingly, even in the subjects who hadn’t eaten a barbecue and hadn’t inhaled the smoke, PAH levels were significantly elevated afterwards. The researchers conclude from this that many pollutants from the smoke are absorbed directly through the skin.

How harmful?

But how harmful is ingesting this substance really? Is eating a piece of black meat in the summer cause for concern? So should we wear protective gear for grilling?

That is an exaggeration, because we are not exposed to the smoke from the barbecue on a daily basis. Eating a burnt piece of meat from the BBQ once will not immediately cause a problem. In addition, most PAHs ares broken down relatively quickly. After 24 hours, the values ​​in the subjects’ urine had already fallen to normal values ​​for almost all substances. But for those who barbecue more often, it is advisable to stand further away from the smoke.

If you make sure that the burning charcoal does not smoke, but that it is well smoldering before you put the meat on it, there is already less risk of the formation of PAHs.

Safe barbecuing

This is how you get as little PACK as possibles inside:

  • Light the barbecue an hour in advance and do not place the meat on the grid until the coals are covered with a layer of white ash and no more flames can be seen.
  • Prevent the fat from the meat or marinade from dripping onto the coals during barbecue. For example, you can use an aluminum tray or foil to place the meat on. And it is better to pat meat with marinade dry beforehand.
  • Avoid standing in smoke while barbecuing. BUSINESS SUITs can also enter your body through inhalation or through your skin.
  • Do not place the grid too close to the fire, keep a distance of 25 to 40 centimeters.
  • Turn the meat regularly.
  • Do not eat burnt pieces of meat, fish and vegetables.



Enjoying a piece of meat on the BBQ? Watch out for PAHs!
Source link Enjoying a piece of meat on the BBQ? Watch out for PAHs!

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