食品伙伴網(wǎng)導讀：每個(gè)人都熱愛(ài)美味的燒烤，但研究發(fā)現肉在高溫下可產(chǎn)生致癌物 雜環(huán)胺（HCA）和多環(huán)芳烴（PAHs）。且常吃烤肉的人比正常人多出了60%患上胰腺癌的風(fēng)險，并且還會(huì )增加胃癌、肺癌、乳腺癌的風(fēng)險。但你不必因此而放棄了自己的摯愛(ài)，按照以下六點(diǎn)來(lái)做，會(huì )讓你的燒烤更加健康。
1.使用香辛料腌制。紅辣椒、迷迭香都是不錯的選擇。
2.用酒腌制。紅葡萄酒是天然的抗氧化劑，啤酒的效果也不錯。
3.不要過(guò)熱，確保在325℃以下。
4.在燒烤之前用微波爐先加熱1-2分鐘。
5.燒烤中加入蔬菜，半肉半菜的燒烤也是不錯的選擇
6.少即是多，腌制時(shí)間不可過(guò)長(cháng)，過(guò)長(cháng)的話(huà)會(huì )減少醬料里抗氧化劑的量。可以邊烤邊刷。
2.用酒腌制。紅葡萄酒是天然的抗氧化劑，啤酒的效果也不錯。
3.不要過(guò)熱，確保在325℃以下。
4.在燒烤之前用微波爐先加熱1-2分鐘。
5.燒烤中加入蔬菜，半肉半菜的燒烤也是不錯的選擇
6.少即是多，腌制時(shí)間不可過(guò)長(cháng)，過(guò)長(cháng)的話(huà)會(huì )減少醬料里抗氧化劑的量。可以邊烤邊刷。
這是外文導讀版塊根據新近的讀者調查，而做的第一次看圖說(shuō)話(huà)的嘗試。希望能給您帶來(lái)新的感受，當然，因為多了圖片，而降低了您打開(kāi)網(wǎng)頁(yè)的速度，我們深表歉意。事物總有兩面性。欲了解細節內容，請對原文進(jìn)行閱讀。有任何意見(jiàn)和建議，請在下方留言，謝謝。
原文報道：
6 Ways to Have a Healthier Barbecue
Bring on the barbecue
By Mara Betsch
Everyone loves a good barbecue, but research has shown that grilling meats at high heat can cause the carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) to form.
And it’s not an insignificant amount. One study found that people who consume well-done meat—grilled, barbecued, pan fried, or broiled—on a regular basis were 60% more likely to get pancreatic cancer. Longer cooking times might also increase the risk of stomach, lung, and breast cancer.
But you don’t have to give up your burgers just yet. Read how to make grilling safer and follow our 6 tips to making safe grilled fare.
Use a marinade
A 2008 study found that spicy marinades can decrease HCA formation, so don’t be afraid to sprinkle on the red pepper.
Certain spices are packed with antioxidants that will help to eliminate HCAs in the grilling process. One study showed that adding spices, such as thyme, sage, and garlic, can reduce the amount of total HCAs by 60% compared to the control.
Rosemary may be especially potent. A recent study found that high concentrations of rosemary extracts may reduce HCAs by up to 90% in some cases. Get inspired by these marinated meals.
Add alcohol
At your next barbecue, don’t forget beer and wine…for your marinade. We know red wine is full of antioxidants, and this can carry over in your marinades.
Marinating beef in red wine for six hours before grilling decreased the amount of carcinogens—40% fewer than in beef that wasn’t marinated—according to a study by the University of Porto in Portugal.
This same study found similar positive effects using beer, and participants gave the beer-marinated beef top marks for quality. Here’s a delicious red wine marinade, or try these beer-battered fish tacos.
Turn down the heat
Well done shouldn’t be in your vocabulary if you’re trying to cut down on carcinogens. Studies have shown that higher temperatures lead to an increase in HCAs.
Allow some extra time, and try to cook your meat below 325°F, which is the temperature at which HCAs begin to form.
To ensure that you’re meeting the minimum cooking temperatures, invest in a meat thermometer, and make sure your burgers have an internal temperature of 160°F. Here are other minimum cooking temperatures.
Precook food in the microwave
Before your fire up the grill, nuke meat in the microwave for one or two minutes at medium power. Studies have shown that microwaving meat for two minutes prior to cooking decreased HCAs by 90%. Just remember to throw out the juice—that’s where the HCAs lurk.
Grill veggies
Grilled veggies offer that same hot-off-the-grill taste but don’t contain carcinogens like their meaty counterparts. Portobello mushroom burgers are a great hearty option. However, if you crave grilled meat, make kebabs. Using half meat, half veggies is healthier and cuts down on the HCAs.
Less is more when it comes to marinating
Though this may sound counterintuitive, marinating meat for long lengths of times may lower the percentage of antioxidants in the sauces. A 2010 study found that marinating meat in sauce for five hours prior to oven baking cut down the antioxidant activity in the sauce compared with cooking after shorter marinating times.
Play it on the safe side by aiming to marinate your meat for no more than a few hours. Marinades don’t soak deep into the meat, so there’s not a lot of flavor advantage to an overnight marinade. And brushing a little extra sauce on the meat shortly before serving could give you an extra boost of antioxidants.
Everyone loves a good barbecue, but research has shown that grilling meats at high heat can cause the carcinogens heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs) to form.
And it’s not an insignificant amount. One study found that people who consume well-done meat—grilled, barbecued, pan fried, or broiled—on a regular basis were 60% more likely to get pancreatic cancer. Longer cooking times might also increase the risk of stomach, lung, and breast cancer.
But you don’t have to give up your burgers just yet. Read how to make grilling safer and follow our 6 tips to making safe grilled fare.
Use a marinade
A 2008 study found that spicy marinades can decrease HCA formation, so don’t be afraid to sprinkle on the red pepper.
Certain spices are packed with antioxidants that will help to eliminate HCAs in the grilling process. One study showed that adding spices, such as thyme, sage, and garlic, can reduce the amount of total HCAs by 60% compared to the control.
Rosemary may be especially potent. A recent study found that high concentrations of rosemary extracts may reduce HCAs by up to 90% in some cases. Get inspired by these marinated meals.
Add alcohol
At your next barbecue, don’t forget beer and wine…for your marinade. We know red wine is full of antioxidants, and this can carry over in your marinades.
Marinating beef in red wine for six hours before grilling decreased the amount of carcinogens—40% fewer than in beef that wasn’t marinated—according to a study by the University of Porto in Portugal.
This same study found similar positive effects using beer, and participants gave the beer-marinated beef top marks for quality. Here’s a delicious red wine marinade, or try these beer-battered fish tacos.
Turn down the heat
Well done shouldn’t be in your vocabulary if you’re trying to cut down on carcinogens. Studies have shown that higher temperatures lead to an increase in HCAs.
Allow some extra time, and try to cook your meat below 325°F, which is the temperature at which HCAs begin to form.
To ensure that you’re meeting the minimum cooking temperatures, invest in a meat thermometer, and make sure your burgers have an internal temperature of 160°F. Here are other minimum cooking temperatures.
Precook food in the microwave
Before your fire up the grill, nuke meat in the microwave for one or two minutes at medium power. Studies have shown that microwaving meat for two minutes prior to cooking decreased HCAs by 90%. Just remember to throw out the juice—that’s where the HCAs lurk.
Grill veggies
Grilled veggies offer that same hot-off-the-grill taste but don’t contain carcinogens like their meaty counterparts. Portobello mushroom burgers are a great hearty option. However, if you crave grilled meat, make kebabs. Using half meat, half veggies is healthier and cuts down on the HCAs.
Less is more when it comes to marinating
Though this may sound counterintuitive, marinating meat for long lengths of times may lower the percentage of antioxidants in the sauces. A 2010 study found that marinating meat in sauce for five hours prior to oven baking cut down the antioxidant activity in the sauce compared with cooking after shorter marinating times.
Play it on the safe side by aiming to marinate your meat for no more than a few hours. Marinades don’t soak deep into the meat, so there’s not a lot of flavor advantage to an overnight marinade. And brushing a little extra sauce on the meat shortly before serving could give you an extra boost of antioxidants.
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