It’s SUNNY.

SCROLL DOWN FOR our BBQ BOOK On OFFER TODAY

only £9 plus p + p

Its HOT.

Its BBQ time

YES!

Here is a quick guide to cooking super

duper healthy
meat BBQ stylee…

When BBQ’ing on an open flame or

grill, meat tastes
A-MAZING..

BUT..

There’s always a but..

When the fat from the meat hits the coals it creates
inflammation causing HCA’s & PAH’s

What are HCA’s & PAH’s ?

When smoking, frying or grilling meat, two
carcinogens are produced: heterocyclic amines
(HCAs) & polycyclic aromatic hydrocarbons (PAHs)

HCAs are formed when amino acids & creatine
react at high temperatures.

PAHs are formed when the fat

& juices from the meat
are burned
in the flames of the BBQ and then
adhere to the surface of the meat.

When cooked above 320 degrees all meat
produces these compounds.

Cooking at such high temps also damage the
proteins.

In most cases when you throw your meat

on the BBQ
you can get a similar texture & taste

from grilling slower
& at a lower temperature which

produces
much fewer inflammation

inducing side effects.

Burning, blackening or charring your meat
will denature the protein,

which makes them
irritating to your immune system &

really hard to digest.

BUT

Don’t let this put you of your

BBQ just cook a little slower
and less intense heat and

you are good to go!

Have you got our BBQ Book?