Marinating Removes Toxins From Meat

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about Marinating Removes Toxins From Meat. Why shouldn't charcoal be eaten?.

Cardiologists say that grilled meat is more good for heart health than that prepared by other methods, especially fried. This way of cooking avoids excess fat and calories, which reduces the risk of obesity and cardiovascular problems.

Grilling exposes meat products to direct heat, without the need to add fat, which reduces the caloric content of food. Often used for frying sunflower oil, for example, contains more than 100 calories per spoon. When baking, greetings for taste and aroma are mainly used.

Much of the fat contained in meat is broken down and swollen from it, which further reduces the fat and caloric content of food. This is especially true for red meats, whose saturated fatty acids can contribute to the accumulation of arterial plaque in blood vessels.

Although it is a healthier way to cook meat, roasting is also not completely safe - the recipes must be followed exactly, especially the roasting time . If food is exposed to high temperatures for too long, many harmful substances can form in it. Some of them, known as heterocyclic amines, are formed by toasting amino acids (building proteins in meat), creatine and sugars . They have carcinogenic properties, their consumption can increase the risk of cancer.

The most common heterocyclic amine, especially in roasted meat with a visibly charred surface, is called harman . It is an alkaloid with highly neurotoxic and tremorogenic properties and has been associated with neurodegenerative diseases such as Parkinson's disease . It is formed in the meat during heat treatment: the longer it is roasted, the more of the chemical is formed. Its intake can be avoided by pre- marinating the meat.

A 2008 study published in the Journal of Agricultural and Food Chemistry found that if meat was soaked in olive marinade, lemon juice and garlic before roasting, the levels of heterocyclic compounds in chicken meat dropped by up to 90%. Soaking for at least 6 hours in a marinade with beer or red wine lowers the levels of two other heterocyclic amines in beef , again by about 90%.

Toxic chemicals are concentrated mainly in the most charred tissues of roasted meat, so they must be removed from food.

Marinating Removes Toxins From Meat

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