Marinated barbecue food occur directly on the grate
One of the biggest health risks when grilling When fat drips from the meat into the coals, so called “polycyclic aromatic hydrocarbons” (PAHS). The materials on rise above the smoke, who is in the vicinity of the grill, can you inhale. According to the Federal Institute for risk assessment PAHs have a carcinogenic effect.
This means: especially marinated vegetables, meat or cheese, you should not directly on the grill grate, to prevent the Marinade from dripping down. A grill shell to use instead – ideal for a multi-shell way. Disposable products create unnecessary waste.
by the Way: it Happens, nevertheless, the liquid drips and smoke, you should use the food aside until the smoke subsides.
Acidic or salty foods in aluminum
you are using a grill shell is made of aluminum, you must, however, again be careful: If aluminum with acids or salts to come in contact, a chemical reaction occurs. Aluminum ions dissolve and may be transferred to the food.
Healthy people excrete the aluminum in General, through the kidneys, but also for you, it may happen that the enriched alloy in the body.
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don’t come running to avoid the, should be mainly sour and salty foods in contact with aluminum. Put when grilling cheese, salted or marinated meats and vegetables in an aluminum pan and wrap it in tin foil. The same applies, according to the Federal Institute for risk assessment for tomato. Use instead of a grill shell stainless steel, or vegetable leaves.
The wrong grease
do you Want corn on the cob grilling? Make sure to reach out to him only in retrospect, with Butter – the Butter does not belong on the Grill. It has a high content of unsaturated fatty acids, which cannot tolerate high grill temperatures. The result is that Butter on the corn on the cob or any other grilled food – oxidized, and forms a strong smoke. The same is true for Margarine and corn oil.
The consumer portal of the Bavarian state government recommends that instead of peanut and olive oil for grilling. The two Oils is the high temperature well, and are therefore also better for marinades.
Salted and smoked fish
whether it’s directly on the grill grate or in a dish: What’s not heard at all on the Grill, is cured, or smoked meats. This includes, for example, Vienna sausages, ham, sausage, meat sausage, and bacon count. These meat products are made using sodium Nitrite – a mixture of food grade salt and potassium or sodium nitrite.
the use of sodium Nitrite are sausages, and co. a certain flavor that makes it durable and gives it its red color. The crickets may form the salt, however, nitrosamines and the carcinogenic. Only if sausages are characterized sausages than Frying or Grill, let you safely barbecue.
cheap meat
Apart from the health hazard, the crickets still an additional point to consider: cheap meat should also be taboo. Steak, BBQ sausages, or meat skewers for a few euros are produced under extremely questionable circumstances. The animals live in confined spaces, standing in their feces and no sun to see in your life. You do not have to engage in – often, the animals hurt each other. Box stalls, anaesthetic-free Piglet castration and tail docking in mass industrial farms are still common.
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Also, people are exploited in the plant: the factory workers toil for a pittance, provide, in part, unpaid Overtime, and be housed in mass accommodation. Some employees compare their activity with slave labor.
When grilling meat or sausages, then no cheap products. The organic growers ‘ associations Demeter, Naturland and Bioland have much more stringent criteria in terms of their cattle. In the case of meat products, but it is recommended to consume as little as possible of it – or none at all. Grilling also works, without the sausages and meat. Temperatures soar to the top: the Azores brings up the long-awaited summer PCP temperatures soar to the top: the Azores brings up the long-awaited summer
*The contribution of “health risk: What is the food on the Grill” will be published by Utopia. Contact with the executives here.
