The Dangers of BBQ

Monday, July 12 2010 @ 09:48 AM PDT

Contributed by: green-la.com

Yes, barbeque lovers - there is a danger associated with barbequed meats. Barbequed meats play a role in causing cancer. The dangers lie in the way the processed slaughtered animal's flesh cooks over the flame. Basically, when juices cook in meat (dead animal flesh), "Hetero-cyclic Amines" (HA's) form. The hotter the flame and the more well done the meat, the HA's form.

On top of this, referring to HA formation, when drippings hit the heat source, "Poly-cyclic Aromatic Hydrocarbons" (PAH) form and rise with the smoke, and are deposited on the so-called food (meat, animal flesh).

Both compounds (HA's and PAH) have caused cancer in animal studies, according to James Felton of the molecular biology section at Lawrence Livermore National Laboratory in California.

Barbecuing is very dangerous when you consider all of the elements of this activity. I have already expounded on hetero-cyclic amines and poly-cyclic aromatic hydrocarbons supra, but what about the fluid used for barbeque grill fires? The stuff is actually fuel! Really! Yes, the same stuff used in lighters and in automobiles.

How intelligent is it to be cooking slaughtered animal flesh, usually the remains from some pig (pork), cow (beef), or fowl (chicken), all the while using petroleum to keep the flame lit?

You have large slabs of meat on a grill like you're some ancient caveman, and in addition, you used petroleum fuel to ignite the flame. People are so unconscious today that most don't even take the time to read the writing on the large can of lighter fluid, oops, I mean "charcoal flame fluid."

Consider the language on a can of Wizard brand charcoal lighter; it clearly states: "Taste the food! Not the fuel!" It clearly lets you know you are using fuel in the process of barbecuing your flesh, I mean 'meat.' But can you really taste the food without tasting the fuel?

Next, consider this clear-cut warning on the can: "Danger - Harmful or fatal if swallowed!"

Now wait a minute! You are being warned that if you swallow or ingest this stuff you could possibly die, but you're going to turn around and use it to light a barbeque grill (the flame)? You are squeezing this stuff on to charcoal briquettes that in turn is burned. This stuff converts into smoke and rises - into your meat! And we wonder why so many people are dying from cancer these days. People are outright unconsciously suicidal in the name of having a good time.

The second warning on a can of Wizard brand charcoal lighter is the following: "CAUTION: combustible mixture!"

The word 'combustible' means 'to catch fire and burn quickly.' This is exactly what petroleum fluid (gas) does. How can you use something combustible to cook your food? You can't be in your right mind and do this.

The third warning on a can of Wizard brand charcoal lighter is: "DANGER: contains petroleum distillates." Now what do you think petroleum distillates is? Can you say: "distilled petroleum" or "distilled gas"?

This is what you are using to replay or reenact the role of the savage brute caveman. To hell with Wizard brand charcoal lighter, you might as well go to the nearest local gas station and get you some Chevron, 76, or Mobile Oil gasoline to light up the charcoal briquettes in your barbeque grill. It would actually be cheaper than buying a can of Wizard charcoal fuel.

Did you know there are adverse side effects from using Wizard brand charcoal lighter fluid? These adverse side effects include: headaches, dizziness, nausea, and unconsciousness. The manufacturers of 'Wizard' themselves admit all of this if you research. They don't hide anything.

Barbecuing is as American as baseball and apple pie. However, most wanna-be cavemen and cavewomen, oops, I'm sorry! I meant to say "barbecuers," don't have a clue of the real history and origins of barbecuing or why we barbeque in the first place.

Our love of barbequing was created as the result of a rich industrialist who wanted to get rid of his waste and make money from disposing of his waste at the same time.

Carmaker Henry Ford can be credited with igniting America's passion for outdoor cooking. In the 1920's, Ford was determined to find a use for the growing piles of wood scraps from the production of his Model T's. He learned of a process for converting the wood scraps into charcoal briquettes and soon built a charcoal plant known as "Ford Charcoal."

Ford's relative, E.G. Kingsford selected Ford's site of operations. Later, Ford decided to hide his involvement with the charcoal plant and renamed the plant, "Kingsford Charcoal," the same name you see on the bag of charcoal briquettes to this very day.

Ford took disposable leftovers (wood scraps) that would have cost him thousands of dollars to dispose of and instead converted the waste into a usable product: charcoal briquettes. Very ingenious indeed!

NOTE: Please don't confuse activated charcoal (carbon) with charcoal briquettes. They are not the same and charcoal briquettes are harmful if swallowed.

Barbequed meats are dangerous! They are greatly implicated in colon and rectal cancers - cancers indicative of and endemic to African-Americans, a people who generally and collectively eat their meats cooked 'well done' considered to White Americans collectively who do not. The more well done or cooked the flesh or meat, the greater the chances for the development of cancer.

Caucasians generally ordered and ate their meats 'rare' and many of them still do, which is a good choice for them seeing as how others order and eat their meats 'well done' and suffer at disproportionate rates for colon and rectal cancers considering their national population numbers.

Lastly, for all of you out there who are into barbequing soy patties and franks, the process of barbequing mock meats over an open flame is just as dangerous as if you were barbequing animal flesh (slabs of pork and/or beef ribs, links, chicken legs, breasts, and wings, etc). And you have to know it's unhealthy to cook mock meats on the same grill as real meat. If you have to share the same grill for both meat and mock or faux meat, cook the mock or faux meat first.

In closing, I know barbecuing will not cease in the United States. I know this. It's too much a part of our culture. What would Summer, Memorial Day, and July 4th be without barbequing?

So the purpose of this article was to simply give information. You can't do better until you know better.

Thank you for reading!

This article is compliments of Dherbs.Com and Djehuty Ma'at-Ra.

Comments (0)


green-la.com
http://green-la.com/portal/article.php/bbq-cancer-risk