The latest CDC statistics on Cardiovascular disease are rather grim; With an alarming number of approximately 659,000 people dying each year in the US alone, CVD is not to be taken lightly. Cardiovascular disease (CVD) is the leading cause of death not only in the US, but also worldwide. Previous studies have shown that eating more seafood was associated with a reduction in all causes and CVD-related mortality. Seafood is known to contain the following: heart-healthy omega-3 fatty acids and omega-6 fats Iron Iodine (during pregnancy) Choline Based on information published by the FDA, Choline, for example, supports the development of the baby’s spinal cord. The iron and zinc found in fish help to support children’s immune systems. Protein, vitamin B12, vitamin D, and selenium are also other sources of nutrients derived from fish. Nonetheless, many people choose to limit their seafood consumption because of fear of mercury exposure from seafood. Most Common Way People Are Exposed ...
The Truth About Grilling
In the U.S., grilling is one popular method of
preparing food, especially meat, during the summertime. In fact, today, there is
hardly a home without a grill or two. However, grilling over a high open flame for too
long allegedly increases the risk of cancer.
Why Grilling Might be Unsafe
According to some researchers, there may be a cancer risk related
to consuming food cooked by high-heat source techniques --- such as pan-frying
or grilling directly over an open flame --- for too long (especially above 300
°F). They believe chemicals formed when amino acids (the building blocks of proteins),
sugars, and creatine (a substance found in muscle meat) react at high
temperatures; these chemicals then drip on the charcoal, causing a flare-up of
flames. These flames containing these chemicals then adhere to the surface of
the meat.
How to Play it Safe
Based on present research, eating moderate
amounts of grilled meats, for example, fish, meat, and poultry cooked
to a safe temperature, do not pose a problem, as long as they are not charred.
Below is a list of safe internal temperatures recommended by the United States
Department of Agriculture (USDA).
SAFE MINIMUM INTERNAL TEMPERATURES
Whole poultry: 165 °F
Poultry breasts: 165 °F
Ground poultry: 165 °F
Ground meats: 160 °F
Beef, pork, lamb, and veal (steaks, roasts, and chops): 145
°F and allow to rest for at least 3 minutes.
How to Prevent Charring of Meats
To prevent charring, you should always
remove all visible fat that can cause a flare-up of flame prior to grilling. You can also precook meat in a microwave, oven, or on the stovetop immediately before placing it on the grill. Not only will this
help to reduce cooking time, but this approach also helps to release some of this carcinogenic chemical formed in the inner portion of the meat that usually drops on the hot
coals and causes high flames to flare up.
Although we are still not sure what percentage of this carcinogenic substance ( substance formed when heat reacts with the muscle cells of meat), we have to consume it before it can actually lead to cancer. It's still better to start taking all precautionary measures now--- Don't wait until it's too late! As the old saying goes, "Prevention is better than cure."
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