To grill or not to grill; is that the question? - what's the best charcoal grill

Some time ago, a major hamburger chain was more advantageous than its competitors because it did not bake hamburgers on open fire.What prompted this TV?Research has shown that people may be more vulnerable to some cancers because people eat barbecue on open fire.As the weather gets warmer and the outdoor grill is used more and more, should we pay attention to this issue?The problem is related to substances known as cyclic amine (HCAs) that are produced by exposing certain natural substances in muscle tissue (but not organ meat) to sudden high temperatures, for example, roast meat of animals, poultry or fish on open fire.Although HCAs are also produced during cooking processes that require a lower temperature (such as baking, microwave, steaming), they are much less, so only barbecues are considered a potential hazard.To date, for carcinogens (cancer-The properties of HCAs only exist in laboratory animals, and there is no evidence so far that humans may be affected by similar effects.In addition, other factors, such as the fat content of meat, may also be involved.Nevertheless, until more people are aware of the potential hazards of HCAs, regular consumption of burnt food of any kind should be discouraged.However, don't give up the fun of cooking outdoors with gas or charcoal grills.Just don't go too far.You can use a piece of aluminum foil to protect the meat from open fire so as not to burn.You can also reduce HCA production by partially cooking in the microwave oven (and shorten grill time)-The two-minute microwave changes the chemical structure of the substances in the food so that HCAs are not formed during the barbecue.Marinated Meat and poultry also reduce the formation of HCA.Enjoy these warm days and dine outdoors.