file.newsgroup.med.58912 Maven / Gradle / Ivy
From: Mark W. Dubin
Subject: Re: Barbecued foods and health risk
[email protected] (Richard Silver) writes:
>Some recent postings remind me that I had read about risks
>associated with the barbecuing of foods, namely that carcinogens
>are generated. Is this a valid concern? If so, is it a function
>of the smoke or the elevated temperatures? Is it a function of
>the cooking elements, wood or charcoal vs. lava rocks? I wish
>to know more. Thanks.
I recall that the issue is that fat on the meat liquifies and then
drips down onto the hot elements--whatever they are--that the extreme
heat then catalyzes something in the fat into one or more
carcinogens which then are carried back up onto the meat in the smoke.
--the ol' professor