eugenez@azure.UUCP (Eugene Zinter) (04/14/84)
-----
****************************************
* *
* Barbecued Meat *
* *
* *
****************************************
In a typical Barbecue, when you cook meat, the fat drips down
to the hot coals. The fat burns, smoke is produced and the
smoke rises to coat the meat.
One byproduct of burnt fat (in the smoke) is benzopyrine. Benzopyrine
is one of the active STRONG carcinogens found typically in cigarette
smoke. Actual measurements have been taken and a large hunk
of meat can contain the same amount of Benzopyrine as 200 to
600 cigarettes.
In the United States, lung cancer is pretty common. It is
thought that the Benzopyrine has a lot to do with it because
it is a known strong carcinogen. In Japan, Stomach cancer
prevails (but lung cancer may be catching up). In Japan the
Hibachi is quite a common cooking tool. You get the connection?
Lesson: If Benzopyrine enters an organ (lungs, stomach, etc.)
on a regular basis, you risk a high chance of getting cancer of
that organ.
Thought you might like to know since you inquired. Please note
that we have ONLY thought of one of the elements (Benzopyrine)
produced by burnt fat. In cigarette smoke there are probably
20 or more known poisons, many carcinogenic. Even radioactive
isotopes equating from 100 to 300 Chest X-Rays per year. Similarly
there are more things to worry about from burnt fat. I just don't
know what they are yet.
Of course, barbecued meat won't hurt you much if you only do it
rarely. But think of the dosage of Benzopyrine you are getting
if you DO do it often!!!
ECZ