Grilling is a quick, convenient, and delicious way to prepare many foods. However, grilling can also create carcinogenic compounds called HCAs and PAHs, which are formed when proteins and fats in meat interact with high or direct heat.
Fortunately, it’s fairly easy to avoid these risks with a few simple steps. Continue reading “Tips for Healthier Summer Cookouts”
Debbie asks: “What’s the definition of processed meat? Everyone seems to agree that we should avoid it. But I’m never sure what counts. Hot dogs and bologna seem obvious. Is sausage considered processed? What about sliced lunch meat at the deli?”
Researchers have found that people who eat the most processed and/or cured meats have higher risk of things like heart disease and cancer. Naturally, people who pay attention to these sort of things want to know which meats are on the “bad” list.
Unfortunately, there is no single definition–and the validity of the association between processed meat and disease risk has a lot to do with what’s included. In some studies and surveys, processed meat is any meat that has been cured, smoked, dried, or had anything added to it, including salt, seasonings, or preservatives. Other studies have a separate category for cured meats.
So, what exactly are we supposed to avoid? Pepperoni seems pretty obvious. But what about smoked salmon or uncured bacon? Is a package of sliced turkey breast off limits? Continue reading “What counts as processed meat (and why eating a hot dog won’t kill you)”
Have you heard the latest? Turns out, those backyard barbecues we’ve been enjoying so much all summer could be contributing to increased cancer risk. (Doesn’t it sometimes seem as if scientists are just out to ruin all our fun?) Fortunately, minimizing the risk is easy…and can even make your meats more tender and flavorful. I’ve got 5 tasty ways to make your barbecue safer in this week’s podcast. Read or listen to it here.
I’m sure you saw the headlines this week about a new report from the American Institute for Cancer Research and the World Cancer Research Fund. The report covered a variety of factors that appear to increase risk of colorectal cancer, including alcohol, processed meat, and excess belly fat, as well as things that appear to decrease the risk, including exercise, garlic, milk (but not cheese), calcium, and foods containing fiber. However, most of the headlines I saw were along the lines of “It’s Official: Red Meat Causes Cancer.”
As long-time followers know, I’ve long been suspicious of the science on “red” vs. “white” meat. See, for example: Red Meat: Not so Bad After All?
Having now read the latest report in its entirety, I want to highlight a few nuances that may help you decide how–or whether–to change your eating habits based on this latest indictment of red meat. Continue reading “Red Meat and Colon Cancer: Beyond the Headlines”
Simply substituting chicken or turkey for beef or pork doesn’t necessarily make a recipe healthier. Find out why red meat can sometimes be the better choice and learn the healthiest choices for both red and white meat in this week’s podcast.
In this week’s podcast, I talk about the differences between conventionally-raised and grass-fed beef. In particular, I take a closer look at some of the nutrition claims you sometimes hear. If you’re eating grass-fed beef because you’ve heard it’s higher in omega-3 or other nutrients, you’ll want to read or listen to it here!