THE sun is shining, the mercury has risen and barbecue season is in full swing. Whether you like portable, gas, coal or wood, it’s time to cook over fire and eat dinner outdoors. But just how…
“The World Health Organisation have classified acrylamide – the chemical found in the charred edges of cooked meat – as a possible risk to human health and the International Agency for Research on Cancer also consider it a ‘probable human carcinogen’.
“In small quantities, our body neutralises AGEs, but in large quantities they cause a process called ‘cross linking’ which damages proteins and is linked to“Cross linking causes collagen to stiffen and lose elasticity, but it’s also been linked to osteoporosis and reducedWHILE carcinogenic foods – those which cause cancer – can often be found on a barbecue, it’s not just what we eat from the grill that can cause harm.
“Having the food you’ll be cooking on the barbecue sitting in the sunshine before you cook it can start to cause bacteria.food poisoning “Not only does alcohol consumed in the sunshine contribute to dehydration because it’s a diuretic, which means it gets rid of more fluid in the body than it puts in.more when you’re in direct sunshine or are warm – and barbecues can have temperatures of up to 400 degrees celsius when they’re first lit.
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