BARBEQUE

[majer]

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lami ang larsian pero ayaw e eat ang sunok nga portion kay maka cancer raba

[JSL]

sakto gyud ge.ingon ni majer maka cancern gyud na cya so pls dnt eat the sunog nga portion sa bbq

[WinFlo]

Larsian

[wilner]

matias

[chergent_schazee]

AA's lami. sa matias pud

[o3cara]

bsag asa pa na nga berbeque-han! sa larsian ug kanang mga daplin2 dalan, lami kay sagol nana smoke belching sa mga sakyanan n abog sa dalan! hehe! same with street tempura.. dba mas lami if sa dalan kan-on?? i knoe this is out of topic, but suwayi gud ninyo palit mo tempura from the street vendors n palit sad mo sauce, sa balay luto-a, lahi ra jud kung sa dalan dba?? hehe.. back to bbq, lami sad ang sa mga restaurants jud.. like sa golden cowrie! humok ila bbq, murag g lat-an tingali nila daan ang meat aron tender.. basta i love anything grilled! lami sad ang mga bbq-han kanang nag laray nga matias n jun2 n malou's!

[NastyTM]

matias

[bonjour]

lami ang larsian pero ayaw e eat ang sunok nga portion kay maka cancer raba

unsay surok nga portion..ako sab love barbeque...

[Namnori]

lami ang larsian pero ayaw e eat ang sunok nga portion kay maka cancer raba

repeat of my reply from properly cooked Hot Dog thread.
Every year, you read warnings about the health hazards of eating grilled food. How the benzopyrenes that build up on the meat cause cancer, how unhealthy the charred parts are, and other horror news. First, other methods of cooking food (and therefore altering proteins) cause potentially mutagenic effects as well, because they also produce HCAs (heterocyclic amines). If we would transfer lab results from animal testing directly to human nutrition, we would be at risk eating lentil soup, goulasch, or pan-seared seafood as well, according to the food chemist.Canadian scientists discovered that the charred part of meats and other grilled foods, basically carbon, actually binds benzopyrene in a way that it can't be absorbed by the human body - you dispose of this compound naturally the next day, unaltered. Further, the Canadian researchers found that many of the herbs typically used on the grill bind benzopyrene, rendering it harmless for the eater. And those herbs do even more: Japanese studies show that oregano, thyme, and sage block the negative health effects of HCAs - even in small quantities as used in the kitchen. Further they discovered that mustard neutralizes the hazard of benzopyrenes, even in small quantities.
Research shows that mint, just like sage, fights the negative effects of hazardous barbecue substances. As a result of these findings, U.S. scientists started in-depth research on the subject, and in one experiment, brushed grilled chicken with a mix of olive oil, cider vinegar, garlic, mustard and salt. And voila - the chicken marinated this way developed 90% less HCAs than the untreated chicken!
Previous taken from the following article: http://www.fiery-foods.com/dave/bbqhealth.html
***Top 30 Spices with Antimicrobial Properties***
(Listed from greatest to least inhibition of food-spoilage bacteria). Source: "Antimicrobial Functions of Spices: Why Some Like It Hot," by Jennifer Billing and Paul W. Sherman, "The Quarterly Review of Biology," Vol. 73, No.1, March 1998.
1.Garlic, 2.Onion, 3.Allspice, 4.Oregano, 5.Thyme, 6.Cinnamon, 7.Tarragon, 8.Cumin, 9.Cloves, 10.Lemon grass, 11.Bay leaf, 12.Chile peppers, 13.Rosemary,
14.Marjoram, 15.Mustard, 16.Caraway, 17.Mint, 18.Sage, 19.Fennel, 20.Coriander, 21.Dill, 22.Nutmeg, 23.Basil, 24.Parsley, 25.Cardamom, 26.Pepper (white/black), 27.Ginger,
28.Anise seed, 29.Celery seed, 30.Lemon/lime.
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I think enough of anything is bad for you, probably to include the above herbs and spices. I don't think there is anything wrong with having barbeque once or twice a week.
ThanX

[T-Bag]

Hala mao bah? karon pako kabalo nga makacause diay cancer ang sunog nga portion sa bbq. anywez, nice info!