Some nutritionists have warned that research by a US University of barbecuing meat at high temperatures turns amino acids, sugars and creatine into harmful substances, forming carcinogens.
Experts point out that the risk of cancer doubles if grilling meat on electric grills or charcoal.
Experts said that high temperatures in cooking meat in general contribute to the risk of cancer, and attributed this because when the fat dissolved meat from the fire causing a volatile flame and smoke emitted, it leads to the escalation of hydrocarbons that adhere to the meat, increasing the risk of injury With cancer.
Experts advised to soak the meat before a little in the water and cook it at low temperatures, and careful during the barbecue to direct the flame and smoke away as much as possible, so that the meat does not permeate.
Experts also recommend lifting the barbecue rack to avoid burning the meat with flame, as well as reducing the amount of fat in the meat, which melting usually leads to a lot of smoke harmful to health.