What plans do you have for the fourth of July? Currently we don’t have any plans. Where we live we can actually sit on our balcony and see fireworks. Why fight with crowds and parking “woes” when we can just sit on our balcony? True, the fireworks are not nearly as nice as the kind you’ll see put on by the towns or big businesses, but it will do.
One day we hope to go see the Macy’s fireworks in NYC.
The fourth of July is more then just fireworks. It’s also a time when people love to gather with family and friends. Many of these gatherings including barbecuing.
Barbecuing is one of America’s favorite pastimes, especially during Fourth of July weekend. However, it’s hard to believe that this enjoyable and easy meal option can cause food poisoning and even cancer! OK, that is not good. The last thing I want to think about is getting Cancer while enjoying a juicy burger. But I guess we can’t hide our heads in the sand about this either.
ChicagoHealers.com Dr. Martha Howard M.D. provided the following tips for staying safe during summer grilling which I thought my readers would find interesting.
Tips for Safe Barbecuing:
Clean the grill: get rid of the old fats left over from previous meals.
Avoid petroleum starters for charcoal: If you use charcoal, use a wood starter and stack your charcoal up in a 2 pound metal can with the ends cut off. Lift off the can with tongs and spread out the coals when they are well started.
Proper timing: Avoid a time gap between opening the valve and starting the grill.
Wash your hands: Keep your hands clean and use separate plates and cutting boards for raw and cooked meats. Be sure to wash hands again before putting on long, heat-proof barbecue gloves.
Trim meat: Trim most of the fat from meat; less fat means fewer PAHs. PAH stands for Polycyclic Aromatic Hydrocarbons. They are produced by smoking fat from chicken, fish or meat and can damage lung, liver, skin and kidney tissue.
Use marinades: This protects the meat from charring. Put the marinade on, and refrigerate until use. Don’t let meat sit out.
Pre-cooking: Use pre-cooking prior to grilling, especially for items like raw brats. Avoid taking burgers, chicken or other meats directly from the freezer to the grill.
Cutting techniques: Cut meat and chicken into smaller pieces so they cook through.
Flipping: Turn down the fire, and turn your burgers, steaks, chops, or chicken often, so they cook through, and come out golden brown.
Meat thermometer: If you are cooking a thicker portion of meat or chicken, use a meat thermometer.
Chicken: 165 degrees
Hamburger: 160 degrees
Pork: 150 degrees
Hot dogs: 140 degrees
Steak: 145 degrees for medium rare and 160 degrees for medium.
Cleaning up: At the end of the barbecue, be sure to put out your charcoal completely, and if you are using propane, be sure the valve is turned off.
I have heard that barbecuing is not very healthy, most especially charring the foods as well as the chemicals in the propane and charcoal.
An April 2006 presentation at the American Association for Cancer Research showed that when PhIP, a barbecue/char chemical, was added to rats’ food, they developed cancerous changes in their intestines, spleens and prostates within four weeks. OH MY! Just hearing this makes me want to stick to salads and fresh fruits instead. Of course this was found in rats, but still, it makes you think if you really want to take chances.
HCAs, heterocyclic amines, are also produced when meat is charred. This compound can increase the risk of breast, stomach, colon, and prostate cancer.
Sigh… it seems like nothing is sacred anymore. Everything good and tasty will kill you in the end. It’s hard to know what to think and believe anymore. Don’t you agree?
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*I was not compensated for this post in any way. I posted this information for the benefit and well being of my readers. Any opinions expressed are my own.