Grilling, grilling and grilling: pros and cons



It is summer time, with cold salads and fruit during the hottest hours, and barbecues on longer evenings.

Among the cooking methods, grilled, grilled and grilled are the ones most used during this season, from June to September. In fact, cooking methods are suitable for open spaces, and not for the smallest stove in the home.

In addition to the need for special machinery (barbecues, heat-inducing stones, gas cylinders or braziers, etc.) grilled, grilled plates emit strong aromas and often smoke and smell which, in an enclosed space, may be uncomfortable or dangerous .

Let's see how to cook on the grill and on the plate.

Cooking on the grill, brave and grilled: how to do it

Grilling and grilling are carried out on a grill or plates of various materials capable of maintaining heat and spreading it to food, under which burning charcoal, wood-burning fireplaces, braziers, or, in the case of cooking, can be placed. plate, gas bottles to heat the plates themselves.

Grilling and grilling is the cooking method most recently discussed. Studies have shown that cooking grilled or grilled foods leads to the formation of heterocyclic amines and polycyclic aromatic hydrocarbons, both carcinogens, within the foods themselves. This is due to the impossibility of controlling, in a cooking method as simple as grilling or grilling, the actual temperature reached by the food and the time of exposure to heat .

Meat, and often vegetables, which have burnt and dry parts have altered their chemical structures, as well as having lost the large amounts of vitamins and minerals destroyed by heat and fire that comes into direct contact with food.

In most cases it is therefore possible to say that grilling and grilling is not a healthy cooking method .

Like all cooking methods, it has its pros and cons.

The secrets of perfect cooking

Grilling, grilling and grilling: pros and cons

The pros of these cooking methods are more often linked to the cultural factor than to a real health advantage on the part of the body. The grills represent a strong mental appeal to holiday periods, parties and moments of summer relaxation. The flavor of grilled or grilled foods is due to the use of spices and aromatic herbs that are often found fresh only in summer, and to the addition of spices that we are unlikely to be able to use in other recipes. But it is only a question of habit and culture.

The cons concern the production of chemical compounds recognized as carcinogens: the heterocyclic amines and hydrocarbons mentioned above.

But is it possible to enjoy a good barbecue that is also healthy? The answer is yes and no . When compared to most other cooking methods, grilling first and foremost, and that plate, are the least healthy .

For grilling, you can use measures that reduce the risk: first of all, don't overeat and don't use this type of cooking too often; then there is the possibility of using spices to flavor without getting to "burn" the food, or even marinate the food with oil and lemon to counteract the formation of amines during grilling; you can also accompany a grilled meat or fish with raw vegetables. Finally it is important to keep the grill clean to prevent the remains of cooked food being subjected to annealing and therefore to an inevitable burning.

Grilling on the other hand has fewer drawbacks. There are small plates that can be used throughout the year and have different advantages. For cooking on the griddle it is easier to check the cooking level of the food. There are plates on the market that allow you to calibrate the temperature of the stone they are made of, allowing you to cook even in a healthy way because without adding fat.

In both cases the secret to avoiding the disadvantages of grilling and grilling is always one: to prevent the burnt crust on food.

Grilled meat is potentially harmful as it can cause breast cancer

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