If you like BBQ then this is for you. Cancer or the Antioxidants, What will you choose?

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If you like BBQ then this is for you. Cancer or the Antioxidants, What will you choose?

Meat that is grilled at high temperatures can become rancid and toxic to your body. What happens is that during grilling fat drips onto hot coal creating smoke that settles on food; these compounds have been associated with increased risk of breast cancer.

Consume any grilled meats with antioxidant fruits and vegetables that simple technique can prevent from possible cancer development.

There are some compounds that linked with some cancers.

heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)

What happens is that fat drips onto hot coals, creating smoke that settles on food;

these compounds have been associated with increased risk of breast cancer.

At temperatures of 350°F and hotter, amino acids and creatine (a natural compound that helps supply energy to muscles and nerves) react to form HCAs. PAHs form when fat drips onto hot coals, creating smoke that settles on food; these compounds have been associated with increased risk of breast cancer.

Reference:

http://www.eatingwell.com/nutrition_health/nutrition_news_information/does_grilling_cause_cancer/

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