Labor Day is
around the corner, and according to health officials, you need to be aware of
certain risks when you're grilling. The problem is the fine balance between
cooking burgers long enough to protect against bacterial contamination, and not
cooking them long enough to produce high amounts of HCAs, or heterocyclic
amines. HCAs are human carcinogens. If you cookout this could be a risk, but
there are ways to cut down on the harmful HCAs. One option, marinate the meat
first in a sugar, oil, vinegar mixture. Another idea is a tart cherry. They
reduce heterocyclic amines. But be aware of tomato based marinade which can
increase the carcinogens. Once again if you cook out every now and then, you
don’t have to be overly concerned.
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