5 Grilling Health Hazards

There’s nothing quite like gathering friends and family for a weekend of delightful grilling in the warm weather. However, before you start those scrumptious grilling recipes, beware of the common grilling mistakes that can pose health risks. Grilling mistakes bring along specific hazards, including exposure to high levels of cancer-causing compounds like heterocyclic amines (HCAs). HCAs are formed in the meat muscle tissue during intense high-temperature cooking, such as grilling.

These HCAs are most closely associated with stomach and colon cancers, but they also damage DNA and increase the risk of various other cancers like breast, liver, lung, prostate, and skin. Fortunately, there are simple ways to protect yourself from HCAs and other grilling carcinogens, along with other lesser-known mistakes that could harm your health.

1. You Use Store-Bought Marinades

If you marinate the meat properly, you can significantly reduce the levels of cancer-causing compounds created during grilling. However, when you look at the ingredients of most store-bought marinades, you’ll likely notice that many contain sugar or high-fructose corn syrup, which are problematic ingredients that actually make grilling more dangerous. Thick store-bought marinades with sweeteners like sugar, high-fructose corn syrup, or even honey are more likely to cause charring, potentially increasing exposure to carcinogens. Instead, opt for thinner vinegar or lemon juice-based marinades that are rich in herbs and spices, including cancer-neutralizing rosemary. Studies have shown that teriyaki marinade can reduce carcinogenic HCAs by 67 percent, and a marinade with turmeric and garlic can reduce them by 50 percent. But be cautious, as sugary marinades can actually triple HCA levels. The good news is that the American Institute for Cancer Research found that using healthy marinating recipes can effectively lower HCA levels.

2. You Fire Up Worming Meds

They say you are what you eat, and if you’re cooking factory-farmed meat, you’re making one of the biggest grilling mistakes. Today, drugs are commonly used in agriculture, and harmful medications can often be found in non-organic meat. For instance, the USDA’s Food Safety and Inspection Service detects medications like ivermectin (an animal wormer), flunixin (a non-steroidal anti-inflammatory drug), penicillin, and ciprofloxacin (antibiotics) in meat at levels that violate current regulations. Some of these drugs are linked to neurological issues, allergic reactions, and kidney damage in humans. Heating these medications in meat doesn’t always neutralize them completely, and in some cases, it can make them more toxic. If you’re grilling meat, always choose grass-fed and organic options. Of course, you can also grill organic veggies, but avoid those on the “dirty dozen” list.

3. You Wrap Your Taters in Poison

Wrapping potatoes (or even fish) in aluminum foil with a bit of butter while grilling is a quick and easy method. The problem is that aluminum foil has been shown to leach when exposed to high temperatures, and there’s a connection between aluminum and dementia. A 2011 study published in the “International Journal of Electrochemical Science” found that exposing food in aluminum foil to heat caused leaching to levels that the World Health Organization considers unacceptable.

4. You Use Nonstick Accessories

Nonstick grilling accessories, such as the actual grates, spatulas, and grilling griddles, pans, and mats, are tempting because they make cleanup a breeze. However, the problem is that nonstick cookware commonly contains perfluorooctanoic chemicals and related compounds, which have been linked to obesity, abnormal thyroid hormone levels, and toxicity to the brain, liver, prostate, and kidneys. While it may require a bit more elbow grease during cleanup, skip the nonstick grilling accessories and use ones without the chemical coatings instead.

5. You Fail to Precook

The American Institute for Cancer Research highly recommends precooking meat before grilling it on the grill. This helps reduce the “drippings” on the grill, which turn into smoke filled with cancer-causing polycyclic aromatic hydrocarbons (PAHs). Partially cooking meat on the stove or in the oven and then immediately transferring it to a preheated grill can lower PAH levels.