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<html>[��ǩ:��],[http://www.gifcn.com/forum.php?mod=viewthread&tid=1614757 State Treasurer Andy Dillon won't face assault charge, prosecutor says],[http://www.nikenfljerseys.org/st-louis-rams-c-95 cheap St. Louis Rams jerseys]</html>

+

== Do Suya, Asun, peppered Gizzard, stick meat, barbeque cause ==

+

<html>Here in Nigeria, Mai Suya is such an integral part of take-away and to do without it, will be almost impossible. In fact, no first date is complete without a stop at a Suya spot. Asun and peppered Gizzard are also very popular and are regulars in the small chop sections of most parties.

+

Though these snacks are delicious and seemingly appear harmless, the method of preparation has been pinpointed as what turns them lethal.

+

According to a University of Minnesota study that tracked the eating habits of more than 62,000 people over a nine-year period; regularly consuming well-done or charred meat may increase your risk of developing pancreatic cancer by up to 60per cent.

+

Cooking meat at a high temperature causes chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) to form. These carcinogens can cause changes in the DNA that can lead to cancer.

+

PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. HCAs,[http://www.nikenfljerseys.org/st-louis-rams-c-95 Nike St. Louis Rams jerseys],on the other hand, are produced by a chemical reaction between meat and high or prolonged heat and are present in both fried meat and barbeque.

+

Taking a look at the preparation of Suya, this might be the less harmful of the snacks mentioned above. A part of the fat is trimmed off before grilling which reduces flames flaring up and creating more smoke,[http://xn--onqu75bcvap11j.tkcs.com.tw/discuz/viewthread.php?tid=7952068&extra= Open Thread- Four games for Tuesday starting at 7-00 PM ET],[http://www.nikenfljerseys.org/arizona-cardinals-c-29 Nike Arizona Cardinals jerseys], which leads to carcinogen formation.

+

Suya is usually marinated in a concoction of spices, peppers, groundnut, and salt, which further reduces the formation of HCAs. The American Institute for Cancer Research stated that; marinating meat for at least 30 minutes can reduce the formation of HCAs.

+

According to the result from a study carried out by researchers from Kansas State University and The Food Science, the type of marinade might even be a factor. The researchers found that, a steak cooked in a Caribbean marinade had an 88 percent drop in HCAs, while a Southwestern mixture had a 57percent drop in bad compounds, and an herb marinade accounted for a 72percent drop.

+

Though there is no scientific reason for the reduction of the bad compounds, the marinade seem to act like a barrier between the meat and carcinogens.

+

Although Suya is cooked on an open live flame which cannot be regulated, the mere act of flipping the meat around cuts down on carcinogenic chemicals.

+

As for fried meat, using the right type of cooking oil might reduce any carcinogenic problems already going on in the cooking. Frying oil or fat should have a high smoke point.Peanut oil is the best for deep-frying because it does not break down into trans-fats in high heat. However, eating fried food is not recommended.

+

The known fact is, PAH��s and HCA��s definitively causes cancer in humans but scientist really cannot calculate the amount that would lead to cancer.

+

Consequently, there is no established exposure limit because the genetic damage that leads to cancer is highly complex and affected by other external factors.

+

Preventively, reducing your exposure to carcinogenic chemicals is advised.</html>

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@@ Ligne 67 : / Ligne 67 : @@
 <html>[��ǩ:����],[http://www.gifcn.com/forum.php?mod=viewthread&tid=1614757 State Treasurer Andy Dillon won't face assault charge, prosecutor says],[http://www.nikenfljerseys.org/st-louis-rams-c-95 cheap St. Louis Rams jerseys]</html>
+== Do Suya, Asun, peppered Gizzard, stick meat, barbeque cause ==
+<html>Here in Nigeria, Mai Suya is such an integral part of take-away and to do without it, will be almost impossible. In fact, no first date is complete without a stop at a Suya spot. Asun and peppered Gizzard are also very popular and are regulars in the small chop sections of most parties.
+Though these snacks are delicious and seemingly appear harmless, the method of preparation has been pinpointed as what turns them lethal.
+According to a University of Minnesota study that tracked the eating habits of more than 62,000 people over a nine-year period; regularly consuming well-done or charred meat may increase your risk of developing pancreatic cancer by up to 60per cent.
+Cooking meat at a high temperature causes chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) to form. These carcinogens can cause changes in the DNA that can lead to cancer.
+PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. HCAs,[http://www.nikenfljerseys.org/st-louis-rams-c-95 Nike St. Louis Rams jerseys],on the other hand, are produced by a chemical reaction between meat and high or prolonged heat and are present in both fried meat and barbeque.
+Taking a look at the preparation of Suya, this might be the less harmful of the snacks mentioned above. A part of the fat is trimmed off before grilling which reduces flames flaring up and creating more smoke,[http://xn--onqu75bcvap11j.tkcs.com.tw/discuz/viewthread.php?tid=7952068&extra= Open Thread- Four games for Tuesday starting at 7-00 PM ET],[http://www.nikenfljerseys.org/arizona-cardinals-c-29 Nike Arizona Cardinals jerseys], which leads to carcinogen formation.
+Suya is usually marinated in a concoction of spices, peppers, groundnut, and salt, which further reduces the formation of HCAs. The American Institute for Cancer Research stated that; marinating meat for at least 30 minutes can reduce the formation of HCAs.
+According to the result from a study carried out by researchers from Kansas State University and The Food Science, the type of marinade might even be a factor. The researchers found that, a steak cooked in a Caribbean marinade had an 88 percent drop in HCAs, while a Southwestern mixture had a 57percent drop in bad compounds, and an herb marinade accounted for a 72percent drop.
+Though there is no scientific reason for the reduction of the bad compounds, the marinade seem to act like a barrier between the meat and carcinogens.
+Although Suya is cooked on an open live flame which cannot be regulated, the mere act of flipping the meat around cuts down on carcinogenic chemicals.
+As for fried meat, using the right type of cooking oil might reduce any carcinogenic problems already going on in the cooking. Frying oil or fat should have a high smoke point.Peanut oil is the best for deep-frying because it does not break down into trans-fats in high heat. However, eating fried food is not recommended.
+The known fact is, PAH��s and HCA��s definitively causes cancer in humans but scientist really cannot calculate the amount that would lead to cancer.
+Consequently, there is no established exposure limit because the genetic damage that leads to cancer is highly complex and affected by other external factors.
+Preventively, reducing your exposure to carcinogenic chemicals is advised.</html>