According to some studies, there are two types of cancer-causing compounds that can be formed during the roasting process the food, which is polisiklik aromatic hydrocarbons (PAH) and heterocyclic amino acids (HCA).
PAH (mainly benzopiren) formed in the smoke and found on the surface of the meat, but can easily be eliminated with the surface baked goods or burned.
HCA is found in meat. HCA is caused when the meat is cooked in high temperatures, which can happen when food is fried, grilled, or baked. But do not worry, if you’re a fan of satay, grilled fish or barbecue.
You can minimize your risk of cancer with processed meat properly. There are some important tips when grilling foods.
1. Prior to roasted or grilled, first soak the meat in the spices. This will make the meat more tender, so reducing the baking time.
2. Or, you can also cook it first for easier roast. This cooking process also aims to eliminate the fat so that when baked, will be less fat to drip and cause smoke that could be dangerous.
3. Turning frequently to avoid burning the meat.
4. Do not cook directly over coals.
5. Remove the blackened flesh burning.
