Saying that, it's still very strange. Every summer, supermarkets are piled high with charcoal waiting for customers to buy, but on their packaging bags, you can't see any warning labels. Although barbecuing with them does produce polycyclic aromatic hydrocarbons (PAHs)—on cigarette packs, it's called "polymers" and commonly known as "tar." Millions of experiments on smokers and rats have proven, undeniably, that PAHs induce cancer, and they are indeed harmful. When we grill sausages, steaks, and other foods on small iron grates, the fat sizzles and drips onto the charcoal, creating a delicious aroma, but at the same time, those nasty PAHs launch an attack on our food. For this reason, consumer advocates and nutrition consultants have tirelessly advised us to be extremely careful, especially with the slightly charred parts of our food.
When we heat protein-rich foods, we actually produce heterocyclic amines (HCAs), which damage our genetic material, regardless of the cooking method. This is certainly true. If we apply the results of animal experiments to humans, then we wouldn't be able to touch grilled sausages, let alone lentil soup, beef stew, or fried herring. In a last resort, we would have to satisfy our meat craving with bloody raw steaks and live oysters. So thank goodness, this isn't being advertised everywhere. Even so, defenders of vegetarianism still have no reason to claim, "We've known all along."
Note: In fact, no one would eat any food that has been burned, boiled, fried, or otherwise cooked at such high temperatures. It's true that the aforementioned polycyclic aromatic hydrocarbons and heterocyclic amines are harmful and dangerous, but meat-eaters are not dying of cancer in droves or having deformed children because of it. Furthermore, there's another question: if such a practice really had such dire consequences, then how could our ancestors—the apes who learned to make fire by rubbing sticks together and threw the first野兽 leg into it to roast—have flourished for generations and survive to this day?
Experts are easily excitable, and now they are becoming agitated again because they want to stop what they see as behaviors that harm our correct way of life. They began searching for ways to prevent and counteract all the unhealthy substances produced during barbecuing. And they finally found something. The first findings came from Canada. However, the researchers were shocked to discover that the part that had always been considered particularly dangerous was actually the most harmless: the black, charred part of the grilled food. This part often sticks to charcoal ash and even reacts with it, so it is not absorbed by the body and is ultimately expelled unchanged.
In addition, these Canadians also claimed that the common herbs and spices used in barbecuing can also play a role. They react chemically with harmful substances, rendering them harmless to the body. Other studies have yielded similar results, confirming that these herbs and spices are indeed beneficial. As a Japanese research team found, certain substances in thyme and sage can hinder the health-damaging effects of heterocyclic amines, and the amount usually needed for cooking is sufficient. Another Indian research group is very interested in the health-promoting effects of spices. They discovered that mustard can suppress the health-damaging effects of harmful substances produced during grilling, and a small amount is enough. From a nutritional physiology perspective, adding a small spoonful of mustard to grilled sausages is also a very healthy way to eat.
In light of the amazing properties of mustard and herb seasonings, it was discovered that marinating meat before grilling is even more beneficial to health. This conclusion was reached by American scientists. They coated the surface of the chicken to be grilled with a mixture of olive oil, apple cider vinegar, garlic, lemon juice, mustard, and salt, let it marinate for a while, and then put it in the oven. They observed that the chicken that was marinated before grilling produced 80% to 90% fewer heterocyclic amines than the untreated chicken.
Everyone knows that tastes differ. Not everyone likes olive oil and garlic as Americans do, so naturally, experiments were conducted on the English-style barbecue: the British enjoy their roasted meat with mint sauce. Many people on the European continent may not be very used to this, but it is indeed delicious; and like sage, mint also contains certain substances that can weaken the impact of harmful substances produced when meat is heated on the body. The traditional German barbecue also underwent testing: a fresh beer (unfortunately, non-alcoholic drinks won't work) served with pork knuckle, steak, or roasted chicken can also render the heterocyclic amines in the body ineffective. Now all tastes are catered for! You can enjoy your delicious meal with peace of mind!
Once again, it is proven that in the realm of diet and cooking, tradition always has its certain logic, though it may seem incredible. Let's believe it, and let's believe our own appetites. Well, happy grilling!