Redrocks
New member
I'm dieting for a show right now and of course that means that I eat a lot of chicken. I'm around a lot of cancer research so I find myself trying to avoid little things that are thought to increase my chance for getting cancer. The thought of tanning makes me break out in a cold sweat-LOL... I heard a while ago that grilling chicken (and other meats) can increase the heterocyclic aromatic amine content and HAAs are thought to be carcinogenic in people. This morning as I was putting my 15 chicken breasts on the grill I was wondering if I should start baking my chicken instead-but I LOVE the taste of chicken right off the grill.
I found a great article about the effects of marinating chicken before you grill it. It seems that even if you marinate the meat for half an hour before grilling, there is a significant decrease in the formation of HAAs! You can marinate in sugar, mustard, lemon juice, vinegar or olive oil and get the decrease. My favorite marinade just happens to contain sugar and lemon juice. The authors of the study think that exposure to these different marinades somehow changes the surface of the meat and makes it less likely to form HAAs.
We get a little bit of flavor and protection all in one, enjoy!
I found a great article about the effects of marinating chicken before you grill it. It seems that even if you marinate the meat for half an hour before grilling, there is a significant decrease in the formation of HAAs! You can marinate in sugar, mustard, lemon juice, vinegar or olive oil and get the decrease. My favorite marinade just happens to contain sugar and lemon juice. The authors of the study think that exposure to these different marinades somehow changes the surface of the meat and makes it less likely to form HAAs.
We get a little bit of flavor and protection all in one, enjoy!