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Not surprisingly, most of us are eagerly awaited the warm weather to open the season of barbecue. What a delicious food are all these grilled steaks, chicken or even veggies!
For sure, cooking over open fire is known since ancient times and aren't too many people who could resist the temptation to enjoy these exquisite gourmet dishes. On the other hand, I bet, there are a very few people who really know how to make barbecue not only delicious but healthy.
Do you know, how to make your grilled meals healthier and tastier? In a few words, these simple secrets are: you will need the right foods, the right wood, and the right grill, of course. Continue here, if you want to keep yourself and your loved ones healthy and happy, and to become the most experienced chef of your barbecue party! ;)
It is believed that a frequent consumption of a deep fried food is risky and might cause cancer.
So, why is this happening? Because cooking meat at a high temperature of 180°C (356°F) and more creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
When it becomes dangerous to your health? In major cases, it often results of improper grilling or barbequing, when fat drips onto the hot coals, and its harmful fume and smoke are building up in a food, thereby posing serious threats to health.
What to do to avoid this risk? If you want to protect your health, you only need to follow some simple but necessary rules by grilling or barbequing to reduce HCAs and PAHs.