Where Local and Global Appetites Collide

Healthy Food Blog: Is Grilling Safe?

I have read that too much grilling causes cancer.

Here’s what the experts say: Douse the Flames
When cooked at high heat, meat proteins can form cell-damaging, inflammation-promoting oxidants. And getting too much of these oxidants, called advanced glycation end products (AGEs), may actually shorten lifespan, according to early-stage animal studies. Researchers think certain aging genes may be turned off or on in the absence or presence of these AGEs.

The question is: What is too much?

If you’re grilling this Memorial Day, keep the flame low. Slow and low. Sounds like a country music song.

Click here for more food safety tips this hpliday weekend.

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