Nitrates

Nitrates and nitrites both have some health risk associated with their use. Common commercial and home uses are in cured products like cured and smoked hams, sausages, bacon or turkey. Tenderquick is a common name brand from Morton's, the generic name of curing salts is pink salt. I'm not sure how the nitrates from smoking fall into the equation as far as assessing risk.

On a similar subject, research indicates that potential carcinogens (substances that can cause cancer) are present in grilled foods. Fat that drips onto the flames creates smoke that contains polycyclic aromatic hydrocarbons (PAH's)that are potential carcinogens.

The crust that forms on meats cooked at high temperatures (such as from grilling, or even frying and broiling meat) includes compounds that researchers say are "reasonably anticipated to be a human carcinogen." The compounds are known as HCAs, or heterocyclic amines. Some research has shown that eating more HCAs increases your risk for several cancers, including colorectal, stomach, lung, pancreas, breast, and prostate cancers.

If you start doing research on this be advised that in many circles "grilling and "barbecuing" are considered one in the same, so the terms may be used interchangeably in articles etc. There is some support that foods we know as barbecue, which are cooked at lower temperatures may be healthier than grilled foods.


I saved a great forum post from Jim Minion that I will share here. I generally like to read his opinion on things and have learned quite a bit from doing so.

We have all heard grilling can be harmful but here are some ways to cut the effects and allows us to eat grilled foods we love.

Marinate before grilling. It can reduce HCA formation in meat and fish by up to 99 percent. Herbs are helpful, too. Rosemary, garlic and sage may block the formation of both HCAs and PAHs in and on the food. Add the seasonings to light marinades or as ingredients to other dishes you serve with your grilled foods. A citrus or olive oil marinade can also counteract HCA buildup.

Think small. Smaller cuts spend less time over the flame than big slabs of meat. Flip them frequently, too. Turning meat over every minute greatly reduces HCAs. Use tongs to turn foods. “Puncturing meats with a fork may cause juices to flow and drip on to the coals”.

Avoid overcooking foods. The longer you grill your meat, the more the carcinogens develop.

Partner grilled items with cancer fighters. Antioxidants and other phytonutrients in fruits (apples, grapes and berries), vegetables (broccoli, kale, cauliflower, onions) and even tea can stall or stop the chemicals' effects in the body.

There is no need to stop eating grilled food just modify our process.

Jim

Please note also that there are a fair number of vegetables that have nitrates. For instance, spinach, carrots and beets.

I came across a regulation that limited nitrates added to cured foods to 1.8 grams per pound. I don't know, however, how rubbed and smoked meats compare to completely cured meats like ham.

gdenby,

I remember that there was a ratio of time and teperature that had to do with the development of the nitrites. That is that long exposure to low heat is less of an issue than to high temperature. Conversely, short exposure to high temp doesnt allow the time for as much buildup. Either way, the egg should be way out in front of any other type of barbeque.

Steve

that quote's from me....

anyway.

nitrates and nitrites are being assailed and defended on all sides. for example, cures prevent food spoilage, whaich is why they are used in ham and bacon and dry-cured foods.

that's why a hunk of prosciutto can hang all the time in the deli, for example.

talk to a doc if you aren't sure.

but most folks equivocate. they stay clear of nitrates, but drink alcohol, caffiene, etc.

Oh no......Double whammy for 'ol thirdeye. I'm guilty of grilling and drinking at the same time. I wonder if I should switch to a bottle with a small opening so none of those pesky nitrates get in my drink?

i just meant it was mine, not so much as "THAT'S MY QUOTE!!!"

i'm no authority on that stuff, so i also wanted to make sure Knauf wasn't being quoted as saying something that might be wrong either.

i didn't mean to say it that way, it sounded more off-hand in my head

i say if it makes you uncomfortable, steer clear. no harm in it.

Hey Wayne,
Great info but ya know, I am in my mid 50s, Nam vet, and just don't worry about that stuff. I live! When the big guy says time up, then it is time up. You don't get to debate it. Live well, eat well, die proud!

hahahaha

i'm sure that most here would say that about me