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Sunday, January 4, 2009

Healthy Barbecuing

There has been a lot of speculation about the health factors associated with barbecuing. While the backyard grill could be a source of cancer-causing agents, you don't need to give it up. What the research shows is that barbecuing at high heat for long periods of time does create cancer-causing compounds which are formed on the charred parts of the food and in the smoke from the dripping juices and fat.

Cancer often takes a long time to develop, after years of exposure to the offending compounds, such as lung cancer in smokers. The amount of risk posed by grilling meats isn't known, but to reduce the risks associated, we have some grilling ideas to keep you and your family healthy:

• Try to cook the food on a low heat
• Try not to overcook the food
• Use slower burning briquettes
• Use a drip pan for the fat
• Use professional barbecue tongs to rotate the food

Jervisbay’s range of barbecue equipment should ensure that the above cooking tips become extremely easy to do.

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