Smoked Meats: Are They Worth the Risk?

Smoked meats and fish boast unique flavors but are loaded with carcinogens. These harmful substances are created during the smoking process.

HCA is a hazardous compound formed when proteins, sugars, and creatinine found in animal muscle tissue are grilled or exposed to high temperatures.

PHA is another harmful substance, created when fat and juices from meat come into direct contact with fire. The dripping fat and juices create smoke, which impregnates the meat and is eventually absorbed by the body after consumption.

Incidentally, PHA is also found in cigarette smoke and car exhaust. It's advisable to avoid strenuous exercise near busy roads because increased oxygen intake during exertion can heighten exposure.

Cooking meat at temperatures over 150°C, or when exposed to prolonged grilling, produces more HCA compounds.

Smoking meat or fish generates more PHA compounds.

Both types can damage DNA during metabolism, and this process varies between individuals. It depends on enzyme levels, lifestyle, and physical activity.

Cooking, frying, or grilling meat at high temperatures creates compounds in the meat not present originally. Nevertheless, it is important to include animal products in your diet once to twice a week for benefits like accessible proteins for antibody creation, and vitamin B12 which is exclusively found in animal products. Moderate consumption is recommended, focusing on unprocessed beef or poultry, preferably home-cooked. Processed meats, in any form, are unhealthy and can lead to serious illnesses. Therefore, it's advised to avoid them entirely.

Here are some tips to reduce harm when preparing meats or fish:

• Cut meat into thin slices for faster cooking.
• Use lean cuts or trim excess fat to reduce smoke production.
• Remove charred sections where the greatest concentrations of harmful chemicals reside.
• Limit cooking temperatures to medium heat.
• Flip the meat periodically on the grill to maintain lower heat.
• Consider adding a variety of vegetables to the grill for added antioxidants.
• Always include fresh vegetables, particularly leafy greens, in your meals.

Zohara Sharvit is a certified N.D. naturopath and iridologist, with extensive experience in treatment, consultation, and workshop facilitation. To book a free workshop, call 073-2221290