Health Alert: Doctor Reveals BBQ Safety Tips That Protect Against Hidden Danger

When summertime hits, the grill becomes a regular fixture in dinner prep. But there’s a hidden danger in grilling that can be reduced with some simple strategy.
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* Bbq Safety

* Food
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* Torrance - California - US

TORRANCE, Calif. - July 1, 2014 - PRLog -- For many folks, it’s the essence of summer eating – the smoky, slightly charred flavor of food right off the fire. But those tasty brown bits and charcoal broil lines on burgers can be dangerous. BBQ actually cooks up a good dose of cancer-causing compounds.

Cooking meat at high temperatures (broiling, grilling, frying and barbecuing) triggers an interaction between meat proteins and the heat that results in the formation of heterocyclic amines (HCAs). HCAs are known carcinogens implicated in an increased risk for colon cancer.

“However, while HCAs may make the barbecue more dangerous than ever, there are ways to mitigate this potential health threat,” says Dr. Randall E Merchant, Ph. D, dietary supplement researcher. “Many of the common ingredients in marinades have been proven to help minimize the number of HCAs formed. Marinades not only make meat more delicious and tender – they make grilled meat safer to eat. For example, a marinade combining garlic, onions and lemon juice reduced HCAs by 70% and a turmeric-garlic marinade reduced them by 60%.”

·         Both wine and beer work to reduce the formation of HCAs, but beer is more effective than wine.

·         Virgin olive oil has also been shown to help reduce HCA formation.

·         Rosemary extracts also help minimize HCAs from developing. Some rosemary extracts have been shown to reduce HCA formation by as much as 90%!

In addition to marinades, nature has created another powerful HCA-reducing accompaniment.  But unlike marinades that work before the meat is eaten, this one works inside the body after eating grilled meat.

“The plant pigment, chlorophyll is a remarkably effective fighter of HCAs and other toxins found in meat,” explains Dr. Merchant.  “Numerous studies show chlorophyll inhibits the uptake of HCAs in the small and large intestines and the liver. The highest dose of chlorophyll was found so effective that it almost completely blocked HCA uptake! And it’s not just helpful with HCAs. Chlorophyll can also reduce the absorption of toxins called “polycyclic hydrocarbons” found in barbecued or smoked meats.

Normally, enzymes in the liver called “cytochrome P450” activate toxic molecules (including HCAs) in such a way that they become sticky. Ideally, these substances are paired with “sticky transporters” and are eliminated from the body. Unfortunately, when these toxins become “sticky” they also have an increased tendency to bind to the intestines — increasing the risk of colon and stomach cancer. Chlorophyll seems to inhibit the P450 enzyme. This action makes HCAs and other dangerous chemicals less likely to bind with cells in the digestive tract.

Chlorophyll is found in any green vegetable. But chlorella has more concentrated chlorophyll than any plant on the planet. Dr. Merchant recommends sprinkling some Sun Chlorella granules on the meal or swallowing a few chlorella tablets alongside it.

Finally, HCA’s can be reduced by reducing the cooking time. More HCAs are formed the longer meat cooks over high heat. Eating rare meat significantly reduces HCA content in meat. In one study published in the journal Meat Science, well-done meat had 3.5 times the amount of HCA’s found in medium-rare meat. Along these lines, simply flipping meat more frequently and allowing it to stay cooler can reduce the formation of HCA’s.

Concern about contamination of undercooked meats has caused more outdoor chefs to play it safe by cooking meat longer. However, chlorophyll-rich chlorella can help in this department as well. Chlorella has a strong track record of minimizing E. coli, salmonella and listeria infections.

“Maintaining good health doesn’t mean you have to give up the pleasures of life,” acknowledges Dr. Merchant. “It simply means you have to be more strategic. HCAs may increase your risk of colon cancer, but they’re not invincible. With some careful choices and tactical food preparation you can reduce or even eliminate your HCA exposure . . . without giving up the flavor of the grill this summer.”

To learn more or to find out more ways to reduce HCA exposure, please go to

About Randall E. Merchant, Ph.D.

Dr. Randall E. Merchant and his team of colleagues have conducted several clinical investigations on the the effects of dietary supplementation with chlorella in patients with various chronic illnesses. Dr. Merchant continues to be in the forefront of double-blind, placebo-controlled clinical research on chlorella. He is also an esteemed member of the Sun Chlorella USA advisory board.

About Sun Chlorella USA

Sun Chlorella USA offers the finest quality chlorella products for anti-aging, weight maintenance, energy, heart, brain & digestive system, as well as overall health and wellness for both people and pets.  Want to learn more health secrets? Get a free copy of our report, "Why Didn't My Doctor Tell Me About This?!" This eye-opening report, created by 5 pioneering natural health experts, reveal nutritional secrets that can change your life. Go to to get a copy. Also, for special offers, news and updates, follow us on Twitter at @sunchlorellausa or ‘Like’ us on Facebook at

Kim Hegg, Sun Chlorella USA
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Tags:Grilling, Grilling Safety Tips, Grilling Safety, Grilling Tips, Bbq Safety
Industry:Food, Health
Location:Torrance - California - United States
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