Test your knowledge of summer rashes, from poison ivy to swimmer's itch, with this quick and easy quiz.
True or false: Eating grilled food poses some risk of cancer.
The answer is true, but only if you are eating heavily grilled, or charred, meat, fish, and/or poultry. This is because as these foods brown, especially under the high temperatures of a grill, chemical reactions can transform certain proteins into heterocyclic amines, or HCAs, according to the National Cancer Institute (NCI). The higher and more prolonged the heat, the more HCAs are formed.
Studies have linked these HCAs with increased rates of cancer. One study, conducted by researchers at the NCI, found that study participants who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium-rare. Other studies have shown an increased risk of developing colorectal, pancreatic, and breast cancer with high intakes of well-done, fried, or barbequed meats.
To reduce the levels of HCAs, experts offer three tips: 1) partially cook your meat, then finish it on the grill; 2) add textured vegetable (soybean) protein to any ground meat to help block the formation of HCAs; and 3) grill more vegetables or fruit, as these do not form HCAs.
True or False: Outdoor grills, smokers, or barbecues are a leading cause of house fires in the US.
The answer is false. In 2002, gas and charcoal grills caused 900 structure fires and 3,500 outdoor fires in or on home properties, resulting in a combined direct property loss of $30 million, according to the National Fire Protection Association (www.nfpa.org). While this number is significant, it is very small compared to the number of fires started by candles, space heaters, lighting devices, and home cooking appliances.
The Home Safety Council (www.homesafetycouncil.org) offers the following recommendations for safe grilling and barbecuing:
- Position your grill at least 3 feet away from other objects, such as your house, outdoor furniture, or plants;
- When using a charcoal grill, never use kerosene or gasoline to start your fire, and keep a bucket of water or a garden hose nearby.
- Check your gas grill tank and connection frequently to ensure there are no leaks;
- Never use a barbecue grill in your garage, even with the door open. Carbon monoxide, which is highly toxic as well as odorless and invisible, can build up in an enclosed area.
True or false: Grilling is a good method of low-fat cooking.
The answer is true, assuming two things: that you start with low-fat foods, such as lean meats, skinless chicken, or fresh vegetables, and that you don't soak those foods in a marinade made with large quantities of oil. If you are eating chicken or beef, be sure to trim any visible fat and don't eat the poultry skin, as these are high in saturated fat. Consider preparing your meats with a dry rub, which simply adds spice to the exterior, or use a small amount of olive oil as liquid in your marinade.
Another option is to grill foods such as fish or shrimp plain, then add flavor with fresh salsa or herbs. Also, many fruits and vegetables taste great when grilled plain, as they carmelize in the hot cooking temperatures.
Extra credit:
Gas grills, smokers and barbecues are sometimes recalled due to safety concerns. For a complete list of recent recalls, visit http://www.cpsc.gov/cgi-bin/prod.aspx
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