SCROLL DOWN FOR our BBQ BOOK On OFFER TODAY
only £9 plus p + p
Its BBQ time
Here is a quick guide to cooking super
meat BBQ stylee…
When BBQ’ing on an open flame or
grill, meat tastes
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
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
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
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.
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?