Grilling and Cancer

Is There Harm In Grilling Meats?

Summer in the United States means cookouts and family barbecues. Hamburgers, hot dogs, steaks and chicken are the epitome of the perfect weekend summer meal.

For years, there has been controversy over whether grilled red meat and chicken could cause cancer. This subject has been circulated through email chains as being true and false, and there have even been conflicting reports on television in the past. So, what do we believe?

Does Grilling or Barbecuing Meat Cause Cancer?

According to Dr. Ted Gansler, director of Medical Content for the American Cancer Society, eating excessive amounts of grilled meat or chicken can increase your risk of developing cancer. This is also true for pan-fried meats at high temperatures.

Current research tells us that the well done or charred meats pose the highest risk. The problem that cooking at very high temperatures break down the amino acid, creatine, in meats. When this occurs, chemical is formed, heterocyclic amines (HAs). HAs are carcinogenic and are linked to cancer.

Is there a Safe Way to Grill?

Keep in mind, that grilling occasionally appears to be okay. Excessive consumption of grilled foods cooked at a very high temperature is the risk factor for developing cancer.

Experts recommend that foods be cooked at lower temperatures, even if it means cooking longer. The goal is to prevent charring the meat. You can do this on a charcoal grill by allowing the flames to go down after lighting. On a gas grill, try raising the grill rack, away from the heat.

Using skewers is also an excellent way to limit the amount of grilled meat consumed during a meal. Small pieces of meat, combined with fresh fruits and vegetables on the grill make for an attractive, and delicious meal.

Keep in mind that just like everything in life, moderation is key. There is only an increased risk of cancer when excessive amounts cooked at high temperatures are consumed. You still can enjoy grilled meats, but just do so in moderation and when cooked at low temperatures.

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Spaghetti Squash

What is spaghetti squash?
Spaghetti squash (Cucurbita pepo) is a variety of winter squash (others include acorn, butternut and delicata). It has a bright yellow exterior and white stringy pulp that resembles thin noodles when cooked.


Why is spaghetti squash “Healthy Eats”?
A cup of cooked spaghetti squash has 40 calories, 2 grams of fiber, 10 grams of carbohydrate, no cholesterol and 10% of the daily recommended amount of vitamin C. Spaghetti squash’s popularity spiked during the low-carb diet craze, but this veggie is worth checking out beyond it’s low-carb benefits — it tastes great, too.

What to do with spaghetti squash?
Unlike other winter squash, spaghetti have a very mild flavor. To prepare, cut in half lengthwise and boil, steam, microwave, or roast with olive oil, salt and pepper. Once cooked, the fibrous pulp easily comes out with a fork (get the kids to help you, it’s kind of fun!). Enjoy cooked squash with marinara sauce for a lighter alternative to a pasta dinner. Try roasting with ginger or combining with vegetables and cheese for a hearty casserole.

Shopping Tip: Choose squash that are brightly colored, firm and without blemishes. Store uncut in a cool, dry place; they will stay fresh for weeks. Once cut open, wrap the squash in plastic and keep it in the refrigerator for up to 5 days.

Recipes to try:
• Spaghetti Squash with Marinara
• Gingered Spaghetti Squash
• Spaghetti Squash Casserole

-blog.healthyeats.com

Maja Blanca

Maja Blanca

Ingredients:
1/2 cup cornstarch
3/4 cup sweet corn kernels
1/2 cup sugar
2 cups thin coconut milk
3 Tbsp. sweet corn kernels
coconut oil (from Latik recipe) to grease mold pan.

Ground the 3/4 cup corn kernels in a blender or food processor, sieve well. In a saucepan, combine the sieved ground corn with cornstarch, sugar, coconut milk and 3 tablespoons corn kernels. Cook over medium heat until thickened, stirring constantly. Pour into greased 8-inch mold pan and coll until set. Unmold and top with sweetened latik.

Latik

Ingredients:
2 cups thin coconut milk
3 Tbsp. sugar

Boil coconut milk until oil separates from mixture. Pour off the excess oil, use this oil to grease the mold pan. Add sugar to latik and cook until crisp.

Churros con Chocolate

Churros - sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile.[citation needed] There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate.
- http://en.wikipedia.org/wiki/Churro


Churro

Ingredients: (Can make one plateful of churros)

Vegetable or Olive Oil
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
2-3 eggs
1/4 cup sugar or powdered sugar
1/4 teaspoon ground cinnamon (optional)
1 tbsp lemon extract (optional)

Prepare to fry the churros by heating oil in a pan (1&1/2 to 2 inches) to 360 degrees F(until boil).

Let's start making the churro dough. Heat water, butter and salt to boil in saucepan, stir in the flour. Stir continuously over low heat until mixture forms a ball or thickens, this will take about 1 minute then remove from heat. Beat eggs all at once and continue beating until smooth and then add to saucepan while stirring mixture.

Put mixture into cake decorators' tube with large star tip (like the one they use to decorate cakes) or if you don't have one, use a zip lock plastic and just put a hole in it with a shape close to a star. Squeeze 3-4-inch strips of dough into hot oil or desired length. Fry until golden brown, turning it once, about 2 minutes on each side. Drain or paper towels or use a strainer. Roll churros on sugar or just dump sugar on the pile of churros.


Chocolate for Churro Dipping

Ingredients:

4-5oz dark chocolate, chopped so i can melt quickly
2 cups milk
1 tbsp cornstarch
3-4 tbsp sugar

Heat chocolate and half of the milk on a pan, stir until chocolate has melted. Dissolve the cornstarch in the remaining milk and add sugar. Whisk it on the chocolate mixture. Cook in low heat whisking it constantly until chocolate thickens. Add a bit more cornstarch if it doesn't thickens after 5 minutes. Remove and whisk smooth. Serve in cups or bowls for dipping churros.

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Dough-Nu-Matic

Doughnuts is a staple kid food - I haven’t met a little one who has refused a donut even until today, although there are times when parents who are more concerned with their kids’ dental health turning my free doughnut offer down. Well, for grown adults who have long escaped the clutches of their parents when it comes to eating sugary stuff, here’s a way you can catch up on all those lost years - with the Dough-Nu-Matic.

Serve yourself up a piping hot doughnut in less than a minute! It’s almost as fun to watch the Dough-Nu-Matic as it is to eat the donuts! The Dough-Nu-Matic automatically forms, fries and drains delicious mini-doughnuts in under 60 seconds. After your donuts are finished top with your favorite sprinkles, frosting or powder! Sure you could just go to your local donut shop - but why?… when you can enjoy warm and delicious doughnuts at your fingertips! Just add dough, sit back and relax…. Dough-Nu-Matic’s on the job!

It will retail for $129.99 and comes with easy to use dials, a safety guard lid to keep hands away from oil (handy when in the office) and stainless steel automatic spatulas that turn, cook and deliver doughnuts to the dispensing chute. Yummy!

-coolest-gadgets.com