Grilled Meat Increases The Risk Of Cancer

Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

Grilled Meat Increases The Risk Of Cancer

According to experts, excessive consumption of grilled meat increases the risk of developing cancer.

Elizabeth Schaub, a well-known nutritionist at the Plano Regional Medical Center, says eating too much well-grilled meat too often dramatically increases the likelihood of developing neoplastic disease.

The reason for this is that during the cooking of the meat part of the fat contained in it melts and falls on the hot charcoal. As a result of this contact, a carcinogenic substance is obtained, which later, entering the composition of the smoke, smokes and even penetrates into the meat, which is currently being roasted. Further, when consuming this meat, the carcinogen enters the body and thus significantly increases the risk of cancer.

In fact, grilled food is low in calories and extremely tasty, recalls Elizabeth Schaub. However, in order to be able to enjoy it without harming the body, we must follow a few simple rules. First of all, it is appropriate to pre-process the meat in the oven before placing the meat on the grill. This reduces the processing time of the meat on the grill, and hence the amount of penetrated carcinogens. At the same time, however, the specific taste and smell of grilled meat is preserved. On the other hand, the type of meat is also important. Skinless chicken, lean beef or pork contain less fat to melt and cause carcinogens. Last but not least, it should not be forgotten that only meat leads to the appearance of such carcinogens, but not other grilled products. Roasting fruits or vegetables on well-heated coals not only complements the pleasure of eating, but is also extremely healthy - on the one hand low-calorie, and on the other - completely harmless to the body.

Grilled Meat Increases The Risk Of Cancer

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