We can't deny that everyone loves eating meat because it is addictive, just like coffee and drugs. However, we know that in all food groups, animal meat plays a significant role in causing disorders and diseases in the human body, such as cancer and cardiac diseases. High cholesterol levels, hypertension, and cancers are diseases an individual can get from eating dead animal flesh.
We cook our meat, but do you know that cooking meat is the starting point of activating carcinogens that can cause cancer? That's why I write these simple tips to share with you on how to lessen the carcinogens while we cook meat.
PURPOSE OF COOKING MEAT
The purpose of cooking meat is not only for easy chewing and digestibility. Another reason meat is ideal for cooking is to prevent and remove bacterial, viral, and parasitic contamination as much as possible. Also, cooking meat will be more socially acceptable because its appearance makes it more palatable and digestible. However, it doesn't guarantee that cooking meat provides you safe against parasitosis. To prevent this, one should cook meat according to its ideal temperature for each cooking method.
The topic I will cover will only reduce carcinogenicity in meat and not completely prevent carcinogenicity in animal meat. There are various ways to cook meat. The better you cook the meat, the fewer bacteria it contains, but the higher the cancer risk. Every kitchen should have at least a special thermometer when cooking meat to measure its internal temperature, not just in restaurants.
HOW TO LESSEN CARCINOGENS IN MEAT
In this blog, I will cover the cooking methods you can use to lessen the carcinogenic substances found in meat.
ROASTING
Roasting uses a dry heat method. The preferable meat for roasting is meat that contains less connective tissue. Meats with the most connective tissue often become rubbery and chewy after cooking. It would be best to choose the most tender cuts of meat to ensure the cooking time is short and the less carcinogenic substance in the meat.
To reduce the carcinogenic effect of substances formed during the cooking of meat, the internal temperature of meat should reach no more than 70℃ (158℉). It is sufficient to destroy most pathogens and parasites.
Roast beef's ideal cooking internal temperature is 140℉.
Pork must be cooked to 150℉ to prevent the parasite Trichinella spiralis from multiplying.
GRILLED or BARBECUED
People often interchange grilling and barbecuing because the methods of cooking are similar.
In grilling, you can cook the meat for just a few minutes, which is more suitable for tender cuts of meat. Unlike barbecuing, which uses slow cooking time and more use for tough muscle tissue of the meat.
While the barbecue method reduces meat's fat content, it also increases cancer risks when consumed. Remember, the longer the cooking time, the higher the carcinogenic level in meat. If I choose between the two, grilled meat would be better.
Don't worry, here I share the three tips to reduce the carcinogenic effect of barbecued meats:
1. Remove as much fat as possible before cooking.
2. Precook the meat in the oven or microwave to reduce barbecuing time.
3. Marinade the meat before grilling and barbecuing. This method not only enhances the meat's flavor but can tenderize it. Tender meats shorten cooking time.
FRYING
Another cooking method commonly used in restaurants and homes is frying. In frying, the temperatures exceed 150℉ or more than 390℉, which is undesirable if an individual wants to avoid the risk of cancer from eating meat. Fried chicken and French Fries are two common examples of deep-fried foods readily available in fast-food restaurants.
This type of method can cause the absorption of fat in meat, unlike grilling. Also, high-temperature cooking can quickly form large amounts of mutagens and carcinogens.
To date, there are six methods of frying foods using fat such as:
Deep fat frying
Pan-frying
Sauteing
Stir-frying
Pan-broil
Direct transference or conduction and radiation
Electromagnetic energy
STEWING
This cooking method does not use high temperatures compared to the other methods. The boiling point of water is 212℉ at sea level. However, the disadvantage is that meat takes longer to cook than roasting and frying, which can result in the formation of mutagenic and carcinogens, respectively.
Let's all bear in mind the meats that present the least risk:
Are from healthy animals.
Contains little fat.
They are adequately cooked.
Are not cured.
PRECAUTION
Before I end this blog, please note that pork and its derivatives present the highest risks of meat products. Apply a dry heat cooking process for tender meat cuts and a moist cooking method for tough meat cuts. Always cook meat with garlic and onion if possible because they can protect against cancer.
Helpful Links
Maintaining a balanced diet and good nutrition is crucial when one’s body is battling cancer. It equips the body with the necessary strength to combat cancer cells and recover from treatments. Mesothelioma, a unique form of cancer resulting from asbestos exposure, is one such condition. We are continually striving to provide more resources for individuals dealing with mesothelioma. One such resource we’ve developed is a nutritional guide specifically designed for mesothelioma patients. Please find it below:
I hope you learn something today and will share this post with your loved ones for awareness. Stay healthy!
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