Doc's Nutrition Depot Health News July 08

DOC’S Nutrition Depot July 2008

It is now July which means outdoor activities are at an all time high, something a lot of people look forward to during the cold winter months including myself. This also means barbeque’s. We have all heard over the years, the importance of small portions consumed periodically throughout the day results in a faster metabolism. The Reasoning behind this is: it gives your body a chance to digest your food more efficiently therefore reversing the “bulge” we tend to pack on in the summer months.

We have found some significant reasons why you should be cooking smaller portions, other than the obvious, and they are more important than you realize.

Tips for safer and healthier grilling

Ruining a piece of meat isn’t the only thing you need to worry about if you’re cooking at high temperatures. High heat can also produce chemicals with cancer-causing properties, reports the June 2007 issue of the Harvard Health Letter.

When meat is cooked at high temperatures, amino acids react with creatine to form heterocyclic amines, (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, and fish. HCAs form when amino acids (the building blocks of proteins and creatine (a chemical found in muscles) react at high cooking temperatures. which are thought to cause cancer. That’s why cooking meat by grilling, frying, or broiling is the problem. Grilling is double trouble because it also exposes meat to cancer-causing chemicals contained in the smoke that rises from burning coals and any drips of fat that cause flare-ups. How long the meat is cooked is also a factor in (HCA) formation; longer cooking time means more heterocyclic amines. Depending on the temperature at which it’s cooked, meat roasted or baked in the oven may contain some ( HCA ) , but it’s likely to be considerably less than in grilled, fried, or broiled meat. So what can you do?

Marinating meat is often suggested as one way to cut down on the formation of heterocyclic amines. The Harvard Health Letter suggests some other tips that may make grilled meat safer to eat:

• Cook smaller pieces: They cook more quickly and at lower temperatures.
• Choose leaner meat: Less fat should reduce flames and therefore smoke.
• Flip frequently: That way, neither side has time to absorb or lose too much heat.

Grilling during the summer months are enjoyed by millions, and let’s face it every corner you turn seems to have another health risk you should be watching out for. So what do we suggest? Well its simple you can enjoy yourself which most will keep on doing anyway but it’s never bad to take the suggestions of experts trying to keep you a little safer especially if the suggestions are this simple.

Vitamin & Herbal recomendation's related to this topic http://docsnutritiondepot.com

1) Multi Vitamin - An Important component of our diet.

2) Digestive Enzymes - Assists in the breakdown of food.

3) Coenzyme Q10 - Improves Cellular Oxygenation.

4) Fishoils - Benfits & Improves Cardiovascular function.

These statements have not been evaluated by the Food and Drug Administration. Not intended to treat, prevent, mitigate or cure disease. User results may vary. You should check with you doctor before starting any supplement to see if it is right for you.