Barbecue is one of the cooking methods that give food a delicious taste. But it may lead to substances that increase the risk of cancer.

There are substances believed to be carcinogenic formed during this method, which are polycyclic aromatic hydrocarbons and heterocyclic amines.

Polycyclic aromatic hydrocarbons are formed when the fat from the meat drips to the fire or charcoal, then ascends to the meat pieces with flames and absorbs them.

Hetero cyclamen amines are formed when red meat, poultry and fish are cooked at a high temperature, such as barbecue.

Here are tips for a healthy and safe grill, some from the German Nutrition Center:

  • Focus on healthy proteins, such as fish, lean chicken breast, and lean red meat.
  • Reduce salt addition to grills, and focus on spices such as chili powder, cinnamon, cumin, garlic powder, paprika and black pepper.
  • Keep the grills away from the flame, thereby reducing the possibility of burning.
  • Try grilling fruits, they contain natural sugars and are caramelized (converted to caramel) at high temperature, which gives them added sweetness and flavor. Try grilling apple slices, pears, pineapples, or bananas.
  • Marinate the meat in the marinade before roasting it, including delicious marinades, vinegar, lemon juice or lemon, low sodium soy sauce, honey, garlic, onions, herbs and spices. Use fat-free or low-fat dressing. It has been shown that a simple soaking prior to grilling reduces the formation of hetero cyclase amines by up to 92%.
  • Season the meat and poultry for at least one to two hours, and the fish only need to be soaked for an hour.
  • Reduce barbecue time by cutting meat into small pieces that will ripen faster.
  • Try to cook the meat, poultry, and fish in the oven in advance, then give them a short "browning face" on the grill.
  • Weather temperature and air humidity are an ideal environment for the multiplication of bacteria and germs. So hands should be thoroughly washed with soap before barbecue.
  • Raw meat should be separated from other foods and kitchen utensils allocated to it, in order to prevent bacteria from moving from meat to salad, for example in what is known as "mixed pollution."
  • Meat should be cooked well, as the temperature may not fall below 70 ° C.
  • Barbecues are not allowed in closed places to avoid the risk of suffocation, which may occur due to the emission of carbon monoxide resulting from the burning of coal.
  • The grill should be placed in a wind-free place so that sparks do not fly and lead to a fire.
  • No flammable objects should be placed near the grill.
  • The use of substances that help to speed up combustion, such as gasoline or alcohol, should be avoided as they may cause a fiery flame. It is best to use special ignition materials, such as ignition cubes, to avoid common barbecue accidents such as face and hands burns.
  • Children may not approach the grill.
  • Old grills may not be used, unless all their parts are connected to each other well, as the net must be well connected to the grill, and not be bent.