Food safety and crickets

With more and more Americans spend time outdoors, it is no wonder that food safety and crickets are always first-and-center in the news. Recent studies have shown that when the grid is not done properly, the food that you grill and serve the health of the family may contain toxic substances that could be dangerous.

Missed culinary preparation, especially when grilled, could advance the inclusion of toxins in conjunction with many health problems such as heart and kidneyDisease, diabetes, circulatory disorders, and Alzheimer's. Indeed, a recent study in the Mount Sinai School of Medicine showed that age level, the toxin products called advanced glycation end have a barbecue set up in the blood by eating large quantities of food to be cooked because, roasting or baking temperatures that are too high. In otherwise healthy people, high levels of AGEs were documented and linked with the consumption of foods cooked inWrong.

What are the causes of toxins in food?

The study revealed that food preparation and temperature, the cooked food has a direct correlation to the degree of AGE toxins in food. In addition to food preparation methods, the study showed a significant relationship between the amount of AGEs in diet and the amount of AGEs in the blood. The amount of sugar, fat or calories consumed no effect onage levels in the blood than the specific quantities of food consumed, which contain dangerous AGE.

listed together with the variety of health problems, inflammation and stress have been documented by a high level of age related bloodstream. Inflammation and stress common in older people, which is the purpose of this study was to determine whether AGEs played a significant role in the inflammation associated with age and the stress of charting blood AGELevels of young and old.

The consequences of the study showed that levels of age could be extremely high for both the young participants of the study participants and older. In fact, documented high levels of all time, in some healthy adults in this study, which were recognized at the finish with age found in diabetic patients. The truth, the adults can have friendly values similar to those observed in diabetic patients who take an early andcould accelerate the exposure to persistent toxic AGEs in the diet, the brunt of this disease.

The presence of AGEs in food are very dishonest, because they give food taste and smell appealing to Helen Vlassara, MD, professor of medicine and geriatrics at Mount Sinai School of Medicine and lead author of the study, director of the Division of Experimental diabetes and aging. Dr. Vlassara Arbitration for availability and intake of foods high AGEMore documented cases of diabetes and heart disease.

Minimize AGE intake in cooking, baking and eating

New grills on the market today should be a combination of options to reduce the cooking time and temperature, while increasing water retention.

Recommendations to reduce food in the age range includes foods like lean fish, chicken or vegetables instead of fatty meatsas burgers or steaks.

Susan Goodman, a nutritionist at Mount Sinai School of Medicine recommends cooking, fish or vegetables in foil pouches that are sealed fish. He says that the preparation of food in this way is steamed by the food, even if the bag grilled. Aluminium Foods are good candidates for grilling include in vegetables such as potatoes and fish with fresh herbs, to incorporate a lot may welland tasty meal.

Other recommendations of experts who have studied the effects of security grills agree. Tara Miller, Registered Dietitian and Program Manager recommends to the Center for Corporate Wellness at NYU Medical Center, a barbecue clean. E 'need to clean the cooking grids is mandatory, as before a charred grilled foods increase by acclamation dangerous toxins. Foods marinated with a marinade homemade or bottled water instead rubIt is recommended, fans barbecue with vinegar, lemon or lime juice to food before cooking. These elements cause the food to cook faster, which in turn allows you to cook, grill temperature reduction on. Miller also makes clear that from acids such as vinegar, lime juice or lemon dwarf the process of transfer of toxic AGEs in food.

Shopping Tips for Food Safety

Foods such as meat and poultry must be addedcart just before checkout. In doing so they have a higher propensity to stay cool. And be sure to order the raw meat and poultry separate from other non-contaminating food cart. To guard against contamination bag can occur if raw meat, poultry splash juice or loss of other foods, it is better to put raw meat and poultry into plastic Those who fear the impact of plastic bags are onEnvironment can be sealed plastic container with a plan brought from home in the area. Containers with hot water and soap should be washed after removal of the flesh, so that the containers must be used safely return to your nearest grocery store, are shopping.

Thawing meat

meat and poultry thoroughly defrosted before cooking, cooks food more evenly through which a further advantage in that, the cooks faster. Again, the goal is to lower the temperature belowgrid to reduce the introduction of toxins AGE. The best way to thaw meat in the refrigerator so that food is safe and thawed slowly. Another alternative is safe thawing thaw foods in sealed packages in cold water. If in a pinch, a microwave oven to defrost setting to defrost meat safely until it is cooked immediately after thawing are used.

Skip the Grill

Grilling is a luxury, like eating ice cream and cakes. We are notrecommending that you completely skip crickets, cicadas, but security must be chosen when planning the weekly menu. Health Alternatives for grilling are cooking, steaming or stewing food.

Grilling food is a safe alternative to smoking. In a food smoker professional cooking process is slower, less tender meats benefit and natural smoke flavor penetrates the food. Smoker's temperature can be maintaineda confidence interval of 250-300 degrees F.

Completion

Some studies show, you can cook like a cancer risk factors associated with food consumption are prepared with very high heat-such, roasting or grilling. However, studies based on the past, it was found that consumption of moderate amounts of foods such as fish, lean meats and poultry cooked to a safe temperature without the chair does not lead to danger.

Consult a professional aboutSecurity grills

If in doubt about the protective grill and food safety, please consult a licensed nutritionist or health care provider.