On your marks, get set, barbecue!

May 10, 2014

At last, the time has come to cook outside. We’ve been dreaming about it for so long… But beware, all you grilled meat lovers! Charring meat may produce substances called heterocyclic amines (HA), that are thought to increase the risk of cancer.

But you can still enjoy the pleasures of barbecuing while minimizing any risks if you follow these tips:

  1. Opt for lean cuts of meats or fish and remove all visible fat. This way, the amount of fat flowing over the bricks and the release of harmful substances will be reduced.
  2. Marinate the meat before cooking, as this will neutralize the oxidizing effect of cooking and the production of HA.
  3. To avoid contact with flames, cook the meat in foil or put it on the grill above. And whatever you do, don’t prick it to turn it over.

Take a break from age-old hamburgers and hot dogs, and try out some of these safe grilling recipes:





Originally published in the Journal de Montréal on May 10, 2014. 


Cinzia Cuneo
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

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