Sunday, September 8, 2013

Don't Char The Meat

No matter what you are grilling, take special care not to char the meat.
Overcooking meats increases the release of cancer-causing toxins,
says Victor Sierpina, MD, professor of integrative medicine and family
medicine at the University of Texas Medical Branch in Galveston.
Such compounds may also exacerbate symptoms in autoimmune
arthritis, he says.
Grill all meats on a low temperature or wrap them in foil to avoid the
health risks of charring. Marinating meat in the juices of vitamin-C-rich
foods like lemons, limes, oranges or tomatoes before you grill can
help, too. Experts say vitamin C helps neutralize the damaging effects
of the cancer-causing compounds.
-Arthritis Today Magazine, October 2013