<http://schema.org/articleBody>
"facebook dialogPinterestPhoto courtesy of Corbis\n\nA burnt burger can do more than turn your taste buds. It can produce cancercausing chemicals, too. If you're firing up the grill for the Fourth, keep your cookout riskfree with these safe-cooking tips.\n\nWhen meat\u2014be it beef, pork, fish, or poultry\u2014is cooked at high temperatures, it forms heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). According to the National Cancer Institute, HCAs and PCAs cause cancer in animal models (think: lab rats). So far it's unclear if humans sprout cancer growths after exposure to HCAs and PHAs, but we aren't volunteering for any trials to find out for sure.\n\nStill, experts advise against eating cookedcrispy meats, since there's a pretty good chance they can up your risk of prostate, pancreatic, and colorectal cancer, according to Natalie E. Azar, M.D., clinical assistant professor of medicine and rheumatology at NYU Medical Center. It's worth mentioning that PAHs also run rampant in cigarette smoke and car-exhaust fumes. Gross.\n\nSo the next time you're heating up your barbecue\u2014or just the stove\u2014follow these simple tips for cooking cancerfree cuts.\n\nMarinate Your Meat\n\n Give your dish a healthy dose of flavor. Cooking meats with garlic, rosemary, fruit pulp, and vitamin Erich spice rubs like chili powder and paprika may lower HCA production by as much as 70 percent, according to a review in Natural Medicine Journal. Bonus: Cooking with (not drinking) beer can decrease HCAs' mutagenic powers.\n\nCut the Time and Temp\n\n That doesn't mean you have to eat pink chicken. Just microwave your meat for 60 to 90 seconds prior to cooking to reduce exposure time, suggests Azar. If you're grilling, broiling, or panfrying, consider turning down the heat. Direct exposure to high temps\u2014especially those above 300 degrees\u2014are a main contributor to HCA and PAH production in meat, according to the National Cancer Institute.\n\nBe a Picky Eater\n\n Charred spots are hot spots for carcinogenic chemicals. If you are a burnprone chef, Azar suggests constantly flipping your meats to limit surface exposure (plus, it'll tone your forearms). If the flames still burn a spot, don't worry. Just cut it off before serving or eating.\n\nUse the Right Oil\n\n Many common cooking oils just can't take the heat. Grapefruit-seed oil and soybean oil, for example, can mutate at high temps, compounding any carcinogenic problems already going on in your cooking, says boardcertified internist Sue Decotiis, M.D. If you're stirfrying or just adding some oil to your marinade, try peanut oil. It's safe to eat even when you crank your flame to the max, Decotiis says.\n\n\u2014K. Aleisha Fetters\n\n\u2022 \u2022 \u2022"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.details.com/story/health-myth-does-burnt-meat-cause-cancer>