Cookouts are a great source of summertime fun. But they can also be a source of cancer-causing and endocrine disrupting chemicals. Luckily, you can greatly reduce your exposure by making some simple changes in the food you cook, and how you cook, serve and store it.
Now you may be thinking, geez, I have to worry about toxins at my next cookout? Yep. Reducing your exposure to toxins is a lifestyle choice, like healthy eating and exercise. And every day you come into contact with numerous toxins and ample opportunities to avoid them. So here's a list of 5 ways to do that at your next barbecue.
If you rely on lighter fluid to start your charcoal grill, it’s time to stop. Lighter fluid is made from petroleum. Inhaling lighter fluid vapors can irritate your nose throat and respiratory tract. Breathing in high concentrations of vapors may cause dizziness, weakness, nausea, headaches, and/or unconsciousness.
Plus, people who are serious about grilling will tell you that you end up with food coated in petroleum chemicals.
Plastic Beverage bottles are made of polyethylene terephthalate (PET), a type of plastic known to leach several types of endocrine disrupters into food and water. Numerous studies have documented the leaching of plastic chemicals from PET bottles into water and soda. This leaching increases with sun exposure and temperature, the kind you'd find on a warm summer day, and storage time.
Plastic food storage containers, bags and wraps, even those considered BPA-free, are known to release synthetic estrogens. It’s time to think outside the plastic box, and bag.
Abeego wraps infused with
Unbleached parchment paper
Styrofoam plates and cups are made from styrene, a known carcinogen. Low levels of styrene has been shown to leach from disposable items, especially when exposed to heat.
Styrene exposure has been linked to leukemia, lymphoma, and cancer of the esophagus and pancreas. Long-term exposure may cause brain disease, liver damage, nerve tissue damage, effects on kidney function, occupational asthma, damage to the central nervous system, impaired hearing, altered color vision, and reproductive effects.
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons(PAHs)are carcinogens formed when you cook meat at high temperatures.
Happy Healthy Grilling!