6 Tips On Selling Meat That Is Safer Than The Risk Of Cancer

YOGYAKARTA - Cooking any kind of meat, including chicken, fish, cows, or pigs at high temperature are at risk of producing harmful compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHS). Cooking the meat, must be at temperatures below 150 degrees Celsius because, high temperatures can form HCAs from amino acids and kreatin in the meat after reacting due to hot temperatures. Meanwhile, PAHs comes from smoke that sticks back to food when fat is dripped and burned.

A study from UCLA stated that long-term exposure to HCAs and PAHs was related to the increasing risk of prostate cancer, colorectal, and pancreatic. A similar opinion was expressed by the MD Anderson Cancer Center which suggested that a person limit the consumption of red meat and avoid charcoal fromfueled meat.

There is no direct evidence that once consumption of grilled meat can cause cancer. However, epidemiological meta-analysis shows that consumption of red meat and processed meat is routinely closely related to an increase in the risk of colossal cancer by 25% in them with the highest consumption compared to the lowest. This process is exacerbated if the meat is cooked very well or in fact. Because that's when HCAs and PAHs were formed the most, citing the Cancer National Institute, Tuesday, July 15.

Organizations such as WHO and IARC have classified processed meat as carcinogen Group 1 and red meat as possibly carcinogens' in the Group 2A category. Thus, the regular consumption of the food in large quantities is clearly not recommended.

Enjoying grilled meat at a certain time, you have to know very well how to roast it properly. Instead of roasting it until it's dry and taking it lightly, it's better to follow tips on roasting meat that is safer than the risk of cancer below.

Marinaation of lemon, rosemary, typhme, or oregano-based meat provides a delicious taste. Better yet, launching Verrywell Health, this marginal ingredient is able to reduce HCAs by up to 90% thanks to its antioxidant content.

Sell raw to cooked meat, special treatment is needed. Don't use high coal temperatures, let it mature. It is recommended to reduce the roast time directly to hot coal and reduce the formation of carcinogenic compounds. So it can be cooked first in the microwave until it is almost cooked. Then perfect the taste of smooth with a little roast.

As much as possible, throw away the part that is sad or black. Consumption of the inside that is not exposed to direct fire, or that does not accompany it. It should be understood, the part that relieves you because you are exposed to high heat. So, avoid eating the part.

There are many choices of meat pieces, which of course will have different flavor sensations when roasting. But to make consumption safer and minimize the risk of cancer, use fatless meat such as chicken or fish chests. Apart from being delicious, the risk of fat smoke and PAHs is much lower.

gang meat, harus dengan api yang tidak terkena langsung. Maka seturan panas agar panas tidak langsung mengenai makanan. Dengan begitu, proses mengaksi tetap aman dari api besar.

Consumptions with vegetables and fruit rich in antioxidants helped neutralize the exposure of HCAs and PAHs. According to oncologist Mikkael A. Doctor of Health, as reported by The Washington Post, consumption of plant-based foods reduces the risk of various types of cancer. So pay attention to your daily diet. Better, increase plant foods such as vegetables, fruits, and nuts instead of red meat.

In general, roasting occasionally will not cause cancer directly. However, the risk of cancer can accumulate cumulatively. This means that tips on roasting meat are safer from the risk of cancer above need to be considered. Especially if you often roast or have a family history of cancer.