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Barbecuing produces a lot of harmful substances that are a burden on the body. But you can avoid many of them. If you want to grill healthy, you should simply follow these 5 grilling tips.
The traditional charcoal barbecue is still very much in demand - it offers rustic barbecue pleasure with real fire and smoky aroma. Unfortunately it also produces a lot of harmful substances. Charcoal or briquettes smoke heavily and throw harmful particles such as fine dust and soot into the air.
When it hisses and sizzles vigorously during barbecuing, another pollutant is produced: carcinogenic polycyclic aromatic hydrocarbons (PAH). They form when marinade, fat or beer drips into the embers. These hydrocarbons then rise as smoke and can attach themselves to the barbecue food.
Some like it extra crispy. But when chops and co. burn, heterocyclic aromatic amines (HAA) are formed. These probably cause cancer.
Barbecuing cured meats produces carcinogenic nitrosamines.
Aluminium foil or even aluminium grill trays are very popular for barbecuing. But especially with salty or sour dishes such as sheep's cheese in brine or fish with lemon, the aluminium can literally dissolve and get into the food.
Charcoal is popular: the Federal Environment Agency estimates that 243,000 tonnes of charcoal were imported into Germany in 2012 alone. Tropical forests are often cleared for this. In many countries, especially Brazil, the coal is produced with the help of child labour. Those who prefer charcoal from sustainable forest management and fair production choose products with the FSC seal and pay attention to the country of origin.