by Vic Shayne, PhD

For many years in the health care industry it has been reported that using your barbecue to cook meat is a very bad idea. Sure, it’s an American pastime, but so is auto racing, fireworks and vice presidential shooting “accidents.” The American Institute of Cancer Research’s recent report said it “could find no amount of processed meat that is safe to eat,” referring to barbecuing.

On the mercola.com website, you’ll read:

After analyzing the results of 7,000 studies, the Institute concluded that grilling any meat — whether red, white or fish — produces potent carcinogens.

The high heat of grilling reacts with proteins in red meat, poultry and fish, creating heterocyclic amines, which are linked to cancer. Another form of cancer-causing agents, polycyclic aromatic hydrocarbons, are created when juices from meats drip and hit the heat source. They then rise in smoke and can stick to the meat.

What would Fourth of July, pool parties, tailgate parties at ball games, or Father’s Day be without barbecuing? My answer is: Pretty good just the same. I gave up barbecuing 20 years ago after discovering the cancerous potential of grilled meat. Here are Dr Joseph Mercola’s down-and-dirty, sobering statistics:

1. In one study, researchers found that those who ate their beef medium-well or well-done had more than three times the risk of stomach cancer as those who ate their beef rare or medium-rare.
2. Other studies have shown that an increased risk of developing pancreatic, colorectal, and breast cancer is associated with high intakes of well-done, fried, or barbecued meats.
3. One study found that a compound called PhIP, formed when meat is charred at high temperatures, causes prostate cancer in rats.
4. Scientists have estimated that the average cancer risk because of heterocyclic amine exposure ranges from 1 per 10,000 for the average person to more than 1 per 50 for those ingesting large amounts of well-done muscle meats, especially flame-grilled chicken

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