When you cook meat, poultry over fire or very high temperatures, the protein react with the heat to form what we call Heterocyclic amines or HCAs

How does this cause cancer/How do you avoid it?
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These HCAs can cause changes in your DNA which is one of ways cancer is formed

The risk of getting cancer is higher if the meat is thoroughly cooked and if there are black charcoal marks on the meat itself

Colon cancer
Breast cancers have been linked to this
Polycyclic aromatic Hydrocarbons or PAH are found in the smoke of grills and deposit into the meat, have also been shown to cause changes in DNA

Now combine PAHs with HCAs, what do you have?

Thoroughly cooked suya has been shown to have HCA in high CONCENTRATIONS 🤯🤯🤯
These compounds damage DNA but only after they have been activated by certain enzymes in the body that is they are activated...

These enzymes and their activity vary from one person to the other hence different risks in developing cancer
How to reduce your exposure
1. Stop cooking meat at over open fires!

2. Cook the meat at lower temperature by allowing the charcoal to burn down to just the embers before using it

3. Use a microwave to cook meat before exposing it to fire, this reduces the time spent over flame
4. Continuously turn meat when heating over fire

5. Remove burnt portions of meat before eating

6. Marinate first! Marinating chicken before cooking in vinegar, Olive oil or lemon juices have been shown to reduce HCAs by as much as 99%
7. Shield the meat! Use a Tin foil, this reduces the smoke that gets to the meat

8. After grilling, clean thoroughly to get rid of charred meat that may be stuck to the surface

9. Grill smaller portions, they spend less time on the fire

10. Eat smaller portions of grilled meat
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