With the onset of warm days, picnics become one of the main entertainment. And, of course, the main treatment on the open air is the meat on the fire. And no matter how it is cooked, the main thing is not to overcook the meat. Since skewers with charred, blackened pieces can give a carcinogenic effect, and thus causing cancer.
How not to let the barbecue be carcinogenic: 5 tips
1. Marinate meat. The marinade helps to protect the food from carcinogens.
2. Choose for the barbecue not very fatty meat since saturated fatty acids are also a carcinogenic risk factor. The perfect is lamb, and pork, which is often used, prefers to cut off all the fat.
3. Thoroughly clean the grill rack, skewers. The grill is better to lay the aluminum foil with holes – this will protect the meat from the flashes of fire that may overcome and make it black.
4. If the kebab is a bit overdone, the overdone pieces must be cut off.
5. There are better skewers with vegetables and greens, as they contain dietary fiber and fiber to stimulate digestion.