Posted by Smoky on August 28, 1996 at 09:17:42:
In Reply to: BBQ and cancer :-( posted by Christopher Grenness on August 28, 1996 at 02:11:06:
Hi Chris,
Unflocculated sewage!
Nitrosomines, which may be produced in charred fat of certain animals,
has tentatively and tenuously been linked to cancer. In order for
nitrosomines to be created, there must be very high temperatures (500+
d
egrees) and charring. Minute quantities may, therefore, be created by
careless trimming of the fat on steaks to be broiled (500-700 degrees)
and overcooked or flamed, but the extent of exposure is less dangerous
than drowning in a shower.
B
arbecuing is, by definition, cooked at temperatures around the boiling
point of water and no competent barbecuer is likely to willingly let
his meat reach the point of charring. The 'burnt ends' served by some
commercial establishments are not b
arbecued and are more of an affront
to good taste than a threat to health.
If cooking meat over hot coals were a hazard to human health, the species
would have starved or died a couple million years ago.
I think this is a rumor started by a veg
etarian who used to be a Women's
Magazine Food Editor and therefore knew nothing about barbecue.
Cook slow, relax, have fun,
Smoky