What You Need to Know About Summer Time Grilling and Your Immune System
Many of my clients used to think that grilling meats in the summer are the healthiest way to eat. Explaining that this way, there are fewer carbs and less processed foods in their diet.
Did you know what happens during the process of grilling or basically frying?
And at the end, I will make a recommendation on how to improve your health if you choose to grill.
The level of nitrosamines in bacon or barbecued meat can get so high that these carcinogens have been discovered even in the vapors from fried bacon.
— Can you believe that the smell of frying bacon or frying barbecued meats can potentially be carcinogenic as well.
The potent carcinogenic nitrosamines are in those fumes. And you will be breathing it in.
And if you think the alternative of grilling outside is going to save your lungs, you need to know that when the cooking is taken outside the studies produce interesting data.
The number of deposited particles deep into the lung of an individual indoors is 10 times the amount received by an individual at the same time outdoors. So, you naturally think, let us go grilling outdoors.
But there is a problem with grilling outside. The number of deposited particles significantly increases with exercise, just because you are inhaling greater lung volumes. Almost like the secondhand smoke damage if you are constantly grilling.
If you are a vegan and think you are safe grilling, let us take look. Let us take tempeh burgers for example. Tempeh is a fermented soybean product.
Looking at the study that checked out airborne cooking by products from frying bacon, burgers, and tempeh. They were collected and tested for mutagenicity, basically how bad it can damage and mutate our genetic code.
The fumes generated by frying beef were mutagenic, especially the bacon—looked like 15 times worse than the beef, but no mutagenicity was found in fumes from frying tempeh burgers. Again, no vegan burger is the same. Some have atrocious ingredients.
This research suggests though that this may explain both the increased risk of respiratory tract cancer among cooks, as well as the lower proportion of deaths from respiratory diseases and lung cancer among vegetarians.
My additional logical recommendation is to keep your kids away from the grill, limit your time directly next to the grill. And if you choose to barbecue, consider making it an occasional thing, always cut out burn pieces. And alkaline your body so much more than usual on those days with lemon, spinach, avocado, celery, parsley, kale, cucumber, and broccoli.
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Sending LOVE,
Dr. Inna
References:
1)Lijinsky W. N-Nitroso compounds in the diet. Mutat Res. 1999 Jul 15;443(1-2):129-38.2)Mitsakou C, Housiadas C, Eleftheriadis K, Vratolis S, Helmis C, Asimakopoulos D. Lung deposition of fine and ultrafine particles outdoors and indoors during a cooking event and a no activity period. Indoor Air. 2007 Apr;17(2):143-52.3)Thiébaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS. Airborne mutagens produced by frying beef, pork, and a soy-based food. Food Chem Toxicol. 1995 Oct;33(10):821-8.
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