Our intention is not to spoil the pleasure of enjoying sausages, skewers and other chops cooked on the embers. The water may come to our mouths, the publication, in May 2018, in the journal “Environmental Science & Technology”, of a Chinese study conducted by the Dr. Zeng team enough to cut the appetite. Judge for yourself …
We already knew that The combustion of wood or charcoal released polycyclic aromatic hydrocarbons (HAP), carcinogenic toxic compounds.
As if that were not enough to ingest or breathe these poisons, The Chinese study highlighted the infiltration of these hydrocarbons through the skin. This research was carried out on 3 groups exposed differently to these substances: one by ingestion, the other by inhalation, and the third by the skin.
After analysis of the urine, scientists concluded that the absorption of HAP was first was done by ingestion. Which is not a surprise. But what is much more surprising is that the assimilation of toxins by the epidermis arrives in second position, followed by breathing.
As for clothing, they only offer limited protection. According to the authors, they offer a certain level of short -term protection, this is no longer the case once the fiber clothing fibers saturated with smoke. It is also strongly advised to clean them after a barbecue “bath”. So, should you grill your sardines in dialing outfit? Should we give up barbecue as we have to do with tobacco? Here is how to continue to organize convivial barbecues by limiting the risks. But not the pleasure …
Our advice for healthier barbecues
Stewardship
- The first precaution to take when you install your equipment is to prevent the wind from folding the smoke to the participants. If your barbecue is of the irremovable type, it is up to you to move in order to avoid smoking.
- Wearing a head cap and a thick cotton apron is highly indicated for the “chef”. These clothes will machine go after the meal.
- Place the grid at least 25 cm from the blaze and use purified charcoal and especially no branches.
- Do not leave the flames created by the drops of fat, burn food. Turn them off.
Preparation side
- A large part of the carcinogenic substances can be eliminated by marinating food beforehand. Immerse your meat, poultry or fish for at least 1/2 hour in a marinade of olive oil (organic) enriched with garlic or shallot, lemon or vinegar juice, and aromatics. The extra thing: let stand preferably in the refrigerator.
- A study has also shown that making red meat marinate for 4 hours in beer significantly reduced the HAP.
Baking side
- To reduce the cooking time on the embers, precope your meat before grabbing it.
In any case, avoid letting food burn, if you don’t want them to end up “carbonizing” your health capital …