The potential dangers of barbecuing
In addition to the risk of burns inherent in cooking food, cooking on the grill has other dangers. The main problem arises during the cooking of fatty meat and fatty fish: falling on embers, the fat causes the release of toxic fumes. These fumes contain polycyclic aromatic hydrocarbons (PAHs), classified as carcinogens. Inhalation of these PAHs would also be a risk factor for cardiovascular disease. Note that these PAHs are found not only in smoke, but also in the charred portions of food. Foods that usually carbonize because the fire is too hot and / or because the grill is placed too close to embers ...
The main precautions to take during a barbecue
There are several very simple solutions to avoid the release of PAHs. The first is to favor a slow cooking over moderate fire, placing the grill at least 10 centimeters of embers. Also avoid cooking meat and fish rich in fat on the barbecue. Barbecuing is, in fact, much more suited to vegetables, fruits, lean fish and lean meats such as veal escalope or turkey escalope for example. To cook greasy meats on the barbecue, try pre-cooking for a few minutes before putting them on the barbecue to remove a good deal of fat already. Also cover the grill with a sheet of baking paper or a sheet of foil before placing your fat meat in it: the fat will not fall in the embers. Do not breathe the smoke from the barbecue and always remove the blackened parts before eating your food. Finally, clean the grill of your barbecue after each use to avoid the accumulation of carcinogens.
In addition to the risk of burns inherent in cooking food, cooking on the grill has other dangers. The main problem arises during the cooking of fatty meat and fatty fish: falling on embers, the fat causes the release of toxic fumes. These fumes contain polycyclic aromatic hydrocarbons (PAHs), classified as carcinogens. Inhalation of these PAHs would also be a risk factor for cardiovascular disease. Note that these PAHs are found not only in smoke, but also in the charred portions of food. Foods that usually carbonize because the fire is too hot and / or because the grill is placed too close to embers ...
The main precautions to take during a barbecue
There are several very simple solutions to avoid the release of PAHs. The first is to favor a slow cooking over moderate fire, placing the grill at least 10 centimeters of embers. Also avoid cooking meat and fish rich in fat on the barbecue. Barbecuing is, in fact, much more suited to vegetables, fruits, lean fish and lean meats such as veal escalope or turkey escalope for example. To cook greasy meats on the barbecue, try pre-cooking for a few minutes before putting them on the barbecue to remove a good deal of fat already. Also cover the grill with a sheet of baking paper or a sheet of foil before placing your fat meat in it: the fat will not fall in the embers. Do not breathe the smoke from the barbecue and always remove the blackened parts before eating your food. Finally, clean the grill of your barbecue after each use to avoid the accumulation of carcinogens.
