Planning to brave the cold for a braai? Then you'll be happy to know that researchers have found ways to limit cancer-causing substances in braai meat. These substances are created when heat acts on amino acids and creatinine in animal muscle. The longer the cooking time and the higher the heat, the more compounds are formed.
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Take action:
Before you braai, partially cook your meat in the microwave and then throw out the juices that collect in the cooking dish; flip the meat often – this lowers the internal temperature of the meat; marinate meat before you braai it – this can greatly reduce cancer-causing compounds; don't braai meat until it's "well done"; one or two days before you braai, eat cruciferous vegetables such as broccoli, cabbage and cauliflower – these veggies activate enzymes in the body that detoxify the dangerous compounds.
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