Lower Grilling Carcinogens by 99 Percent

grilling carcinogens - dr. axe
The topic of grilling carcinogens is probably the last thing you want to focus on while heading up for a summer cookout, especially with Memorial Day weekend coming up. The truth is when we’re playing softball, enjoying a family picnic or watching fireworks, there’s a good chance you’re in front of a grill firing up some hot dogs, burgers, shrimp, ribs or even veggie kabobs. Normally, we just write off this time as a once-per-year gorge fest, turning a blind eye to any health concerns as well. I’m not saying that your burger and bratwurst bonanza can’t pack on pounds and clog your arteries, but the good news is that Fourth of July cookouts don’t have to be bad for you in other aspects, such increasing your risk of cancer. With just a few simple steps, you can not only avoid grilling mistakes and drastically lower the amount of grilling carcinogens hiding out in your meals, but you can make them taste much better, too.


Background on Grilling Carcinogens

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Cooked foods contain four disease-causing compounds

With summer grilling season well under way, millions are wolfing down processed meats cooked to a black crisp. It’s hardly surprising that these “foods,” like many others when exposed to high heat, give rise to thousands of one or more health-threatening carcinogens linked to various cancers, kidney and heart disease, and more. Considering that most nutritional content is also lost in the cooking process, most foods cooked by frying, grilling, and other lengthy or high-heat processes are definitely detrimental to human health. (more…)