Quote:
Originally Posted by buccaneer
Google polycyclic aromatic hydrocarbons (PAHs)
When when the fat drips onto the coals and there is a flare, polycyclic aromatic hydrocarbons (PAHs) are formed.
The smoke carries these hydrocarbons and coat the food we eat.There is a proven correlation between PAH's and digestive tract cancers.
heterocyclic amines (HCA) are formed from charring, and the oil (fats) increase the level of charring during contact with the intense heat, so a secondary danger there.
I'm not preaching, life is fraught with risk and I respect you to assess for yourself but am only presenting what makes sense to me.
Better to be informed though, sure helps with the choices.
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So this would include grilling altogether ...
Anything worth cooking has fat in it. When it's put to the fire a flare up is inevitable. Not really sure what you are saying. The whole point of grilling something is to create char and the caveman style would be the greatest of them all. Looks like it's back to the kitchen and my fry pans ...
