美国人教你品尝烧烤美味远离癌症

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发布: 2010-7-30 06:50 作者: 网络文摘来源: 网络文摘查看: 5次

美国人教你品尝烧烤美味远离癌症_食品资讯_第一食品网_foods1

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导读:每个人都热爱美味的烧烤,但研究发现肉在高温下可产生致癌物杂环胺（HCA）和多环芳烃（PAHs）。且常吃烤肉的人比正常人多出了60%患上胰腺癌的风险,并且还会增加胃癌、肺癌、乳腺癌的风险。但你不必因此而放弃了自己的挚爱,按照以下六点来做,会让你的烧烤更加健康。

1.使用香辛料腌制。红辣椒、迷迭香都是不错的选择。

2.用酒腌制。红葡萄酒是天然的抗氧化剂,啤酒的效果也不错。

3.不要过热,确保在325℃以下。

4.在烧烤之前用微波炉先加热1-2分钟。

5.烧烤中加入蔬菜,半肉半菜的烧烤也是不错的选择

6.少即是多,腌制时间不可过长,过长的话会减少酱料里抗氧化剂的量。可以边烤边刷。

这是外文导读版块根据新近的读者调查,而做的第一次看图说话的尝试。希望能给您带来新的感受,当然,因为多了图片,而降低了您打开网页的速度,我们深表歉意。事物总有两面性。欲了解细节内容,请对原文进行阅读。有任何意见和建议,请在下方留言,谢谢。

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.

A 2008 study found that spicy marinades can decrease HCA formation, so don’t be afraid to sprinkle on the red pepper.

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.

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.

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.

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.

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.

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.

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.

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