Why You Should Throw Away Your Barbecue
Dr Vernon Coleman MB ChB DSc FRSA
Cooking foods over charcoal results in the food concerned being covered with carcinogenic substances.
Back in 1964, it was reported that beef grilled over a gas or charcoal fire contained polycyclic aromatic hydrocarbons (PAHs) produced from smoke generated by the dripping of fat from the meat onto the hot coals.
Polycyclic aromatic hydrocarbons have also been found in a number of smoked foods.
The United States Surgeon General has reported that: ‘International epidemiological evidence suggests that populations consuming diets high in salt-cured, salt-pickled and smoked foods have a higher incidence of stomach and oesophageal cancers’.
So, do yourself and your family a favour: dump the barbecue.
This is, in my view, a real risk – and not one of those one in a million risks that you might read about elsewhere.
Taken from Power over Cancer by Vernon Coleman (obtainable as an ebook on Amazon.)
Copyright Vernon Coleman
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