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How to reduce or minimize the health hazards of charcoal grilling

Updated on March 27, 2013

Charcoal is indeed very popular worldwide. It is common in the Philippines and it is often used to grill fish, meat, vegetables and vegetables. But unknown to many, charcoal grilling brings forth health hazards especially when employed further.

There are a lot of ways to cook that may give rise to carcinogens which is a polycyclic aromatic hydrocarbon (PAH).

PAHS are formed when fatty meats are smoked or charcoal grilled especially over mesquite or during pan-frying and broiling.


Here are ways to decrease the health hazards of charcoal grilling:

  • Trim as much fat as you can prior to grilling meat. Fat melts as the food is cooked, and drippings on the coals may pave the way for clouds of smoke which transfers carcinogens on the food.
  • Douse flare-ups every time it appears during grilling.
  • Minimize cooking time by partially cooking food before it is grilled.
  • Grill over lesser heat and a great distance from the coal as much as possible.
  • Don’t char or overcooked food.
  • Refrain from using oil bastes.
  • Grill food in foil or pans whenever possible.
  • Never use loads of paper or kindling to the grill as a starter or to set the grill on fire.
  • If tossing aromatic wood drips onto the coals, only use hardwood and from using cedar, pine or mesquite.

Thanks a lot for the read guys.

My 18th hub in the April 2013 HubChallenge


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