Death by Barbecue? We Get More HCAs from Processed Food than GrillingJun 10, 2013
The dog days of summer are the perfect time to put grassfed meat and pastured pork on the barbie. But when the grills are out, the health experts also come out with the usual dire warnings about the dangers of barbecuing and carcinogenic HCAs. At The Healthy Home Economist, I explain why we are actually far more likely to get more carcinogenic HCAs from processed, packaged and fast foods. And that’s good news for those of us who put meat, poultry and fish on the barbie.
Stanley Fishman knows all the tricks for healthy, perfectly tender and delicious meat every time. His latest book Tender Grassfed Barbecue has more than 120 recipes, including bastes and marinades from Native Americans, the gauchos ofArgentina, the barbecue masters of Sardinia, and many others.
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