Barbequing
Overview
Barbequing is a Cooking method involving the cooking of food on an open flame (often outdoors).
Toxic Effects of Barbecuing
Immune System
Barbequing causes the production of various toxic substances in foods (particularly Meats) that are barbequed that are potent initiators and promoters of many forms of Cancer (carcinogens). These carcinogens include Benzpyrene, Heterocyclic Aromatic Amines (HAAs), and Polynuclear Aromatic Hydrocarbons (PAHs): [1]
Frequent consumption of Barbequed meat is associated with an increased risk of Breast Cancer. [2]
Frequent consumption of Barbequed meat is associated with an increased risk of Lung Cancer. [3]
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- Metabolism
- Barbecuing may Cause the Production of these Toxic Substances
- Amines
- Environmental Toxins
- Factors that may Counteract the Toxicity of Barbequing
- Food Processing
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