food preparation question?

[Guest guest]

Is barbecuing your meat difficult to digest? I have made many changes

in the past few months...with food and preparation of food to get

improvement for my very intolerant kiddo.

Yes she has had some improvement and feels well, but she still can't

eat much.(just limited meats,veges,fruit)

I haven't fried a burger for her for 2+ months now...well..a tried a

fried burger recently and she definitely doesn't tolerate it cook in

this manner.

So I am now wondering what about barbecuing could that be too hard too?

Thanks

Cathy

Mom to rachel-celiac

scd since aug 2006

Homeschooled since March...Last harmed by gluten in Feb, at school

[Guest guest]

If she can tolerate broiled, then barbecued should be fine. Cooking meat on the

grill will give you the same effect because the fat still drains off through the

grill work.

Meleah

food preparation question?

Is barbecuing your meat difficult to digest? I have made many changes

in the past few months...with food and preparation of food to get

improvement for my very intolerant kiddo.

Yes she has had some improvement and feels well, but she still can't

eat much.(just limited meats,veges,fruit)

I haven't fried a burger for her for 2+ months now...well..a tried a

fried burger recently and she definitely doesn't tolerate it cook in

this manner.

So I am now wondering what about barbecuing could that be too hard too?

Thanks

Cathy

Mom to rachel-celiac

scd since aug 2006

Homeschooled since March...Last harmed by gluten in Feb, at school

[Guest guest]

>

> Is barbecuing your meat difficult to digest?

Cathy,

Barbecuing can be hazardous to your health. But don't worry, there is still a

way to have

your " barbecued steak " and eat it too.

The health problem lies in the meat. Research has discovered two cancer-causing

(carcinogenic) byproducts associated with barbecuing red meat, poultry, lamb,

pork, and

fish. The first is a carcinogen called heterocyclic amines (HCAs). The National

Institute of

Health, Department of Health and Human Services included HCAs on its reasonably

anticipated to be a human carcinogen list. HCAs are formed due to the high

temperatures

occurring when meat is overcooked or char-grilled. Studies have shown that when

HCAs

were fed in the diet, rodents developed cancers in many organs, including the

colon,

breast, and prostate. Research is still underway to determine if this applies to

humans as

well. The second carcinogen associated with barbecuing is polycyclic aromatic

hydrocarbons (PAHs). They are formed when fat drips onto the coal or hot

surface. The

smoke carries the PAHs to the food. They can also form directly on the food when

it is

charred.

The recipe for healthy barbecuing is to follow some simple tips:

Don't get too hot: Try to avoid overcooking food by precooking it in the

microwave or oven

so it won't be on the barbecue as long; keep the heat down on the grill and flip

the food

frequently to prevent overcooking on one side; buy thinner cuts of meat so that

they don't

take as long to cook; and test the meat with a thermometer to see when it's

ready. The

USDA Recommended Safe Minimum Internal Temperatures are:

Steaks & roasts - 145°F

Fish - 145°F

Pork - 160°F

Ground beef - 160°F

Chicken breasts - 165°F

Whole poultry - 165°F

Trim the fat: Go for leaner cuts of meat; cut as much fat off of the meat when

possible;

and flip your food instead of stabbing it with a fork to avoid the fat dripping

onto the coal.

Take time to marinate: Some research has shown the ingredients (especially

vinegar) in

marinades act can actually protect the meat and reduce the chances of

carcinogenic

compounds forming. One study found that a beef steak marinated with teriyaki

sauce had

a 45% and 67% lower HCA level at 10 minutes than the unmarinated steak and that

lower

levels of HCA were also observed in meat marinated with turmeric-garlic sauce.

Keep it clean: Keep the oil and grease off your grill by turning up the heat to

high and

closing the lid for about 10 minutes.

Carol F.

SCD7 years, celiac

[Guest guest]

Thanks Carol for taking the time to educate me on the dangers of

barbecuing...I don't think I want to barbecue anymore..I have trouble

digesting what you said. I imagine my daughter was being harmed by my

barbecuing ignorance....

.....I don't have the time or patience to barbecue it slowly forever

and check its' exact temperature(that is too much for me to worry

about) ;there is nothing I can marinate it with(as she tolerates

nothing)...

I think I'd better buy one of those Foreman grills..Right?

Kind Regards Always and Thanks,

Cathy

> >

> > Is barbecuing your meat difficult to digest?

>

> Cathy,

> Barbecuing can be hazardous to your health. But don't worry, there

is still a way to have

> your " barbecued steak " and eat it too.

>

> The health problem lies in the meat. Research has discovered two

cancer-causing

> (carcinogenic) byproducts associated with barbecuing red meat,

poultry, lamb, pork, and

> fish. The first is a carcinogen called heterocyclic amines (HCAs).

The National Institute of

> Health, Department of Health and Human Services included HCAs on

its reasonably

> anticipated to be a human carcinogen list. HCAs are formed due to

the high temperatures

> occurring when meat is overcooked or char-grilled. Studies have

shown that when HCAs

> were fed in the diet, rodents developed cancers in many organs,

including the colon,

> breast, and prostate. Research is still underway to determine if

this applies to humans as

> well. The second carcinogen associated with barbecuing is

polycyclic aromatic

> hydrocarbons (PAHs). They are formed when fat drips onto the coal

or hot surface. The

> smoke carries the PAHs to the food. They can also form directly on

the food when it is

> charred.

>

> The recipe for healthy barbecuing is to follow some simple tips:

>

> Don't get too hot: Try to avoid overcooking food by precooking it

in the microwave or oven

> so it won't be on the barbecue as long; keep the heat down on the

grill and flip the food

> frequently to prevent overcooking on one side; buy thinner cuts of

meat so that they don't

> take as long to cook; and test the meat with a thermometer to see

when it's ready. The

> USDA Recommended Safe Minimum Internal Temperatures are:

>

>

> Steaks & roasts - 145°F

> Fish - 145°F

> Pork - 160°F

> Ground beef - 160°F

> Chicken breasts - 165°F

> Whole poultry - 165°F

>

>

> Trim the fat: Go for leaner cuts of meat; cut as much fat off of

the meat when possible;

> and flip your food instead of stabbing it with a fork to avoid the

fat dripping onto the coal.

>

>

> Take time to marinate: Some research has shown the ingredients

(especially vinegar) in

> marinades act can actually protect the meat and reduce the chances

of carcinogenic

> compounds forming. One study found that a beef steak marinated with

teriyaki sauce had

> a 45% and 67% lower HCA level at 10 minutes than the unmarinated

steak and that lower

> levels of HCA were also observed in meat marinated with turmeric-

garlic sauce.

>

>

> Keep it clean: Keep the oil and grease off your grill by turning up

the heat to high and

> closing the lid for about 10 minutes.

>

> Carol F.

> SCD7 years, celiac

>

[Guest guest]

I broiled burgers and finished cooking them on the barbe

tonight ..she had a bit of a problem with them....maybe it was just

my poor barbecuing skills...

they were a little over done.

I think I will try just broiling them next time.

Thanks

>

> If she can tolerate broiled, then barbecued should be fine.

Cooking meat on the grill will give you the same effect because the

fat still drains off through the grill work.

> Meleah

> food preparation question?

>

>

> Is barbecuing your meat difficult to digest? I have made many

changes

> in the past few months...with food and preparation of food to get

> improvement for my very intolerant kiddo.

> Yes she has had some improvement and feels well, but she still

can't

> eat much.(just limited meats,veges,fruit)

> I haven't fried a burger for her for 2+ months now...well..a

tried a

> fried burger recently and she definitely doesn't tolerate it cook

in

> this manner.

> So I am now wondering what about barbecuing could that be too

hard too?

>

> Thanks

> Cathy

> Mom to rachel-celiac

> scd since aug 2006

> Homeschooled since March...Last harmed by gluten in Feb, at school

>

>

>

>

>

>

[Guest guest]

cjb202207 wrote: I think I'd better buy one of

those Foreman grills..Right?

Of course then you have to worry about the dangers of tephlon!

-

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[Guest guest]

>

> Thanks Carol for taking the time to educate me on the dangers of

> barbecuing...I don't think I want to barbecue anymore..I have trouble

> digesting what you said. I imagine my daughter was being harmed by my

> barbecuing ignorance....

> ....I don't have the time or patience to barbecue it slowly forever

> and check its' exact temperature(that is too much for me to worry

> about) ;there is nothing I can marinate it with(as she tolerates

> nothing)...

> I think I'd better buy one of those Foreman grills..Right?

Those grills sound really good. I haven't room for one more plug-in on my

counter. If I

lived in a rented room it would be a must have.

I used to love BBQ ed meat and the taste of it makes me sick at once now. It

tastes bitter.

If at a barbecue party it would be fine to wrap things in foil and still cook

them over the

coals. Asparagus, zucchini and mushrooms can be done this way and you could do

cut up

squash as well.

My thumbs down on cooking over charcoal is not a protocol of SCD, so it's still

a personal

choice (just like the fact that I gave my microwave oven away six years ago and

haven't

missed it.)

Carol F.

SCD 7 years

[Guest guest]

I want to cry.lol! Why is everything so dangerous?

Worrying is dangerous too.,

thanks for the info

-cathy

I think I'd better buy

one of those Foreman grills..Right?

>

> Of course then you have to worry about the dangers of tephlon!

> -

>

>

> Recent Activity

>

> 18

> New Members

>

> Visit Your Group

>

[Guest guest]

>

> I want to cry.lol! Why is everything so dangerous?

> Worrying is dangerous too.,

> thanks for the info

> -cathy

There there Cathy,

Have a tissue and stop crying. Thank goodness we get to read about what's

dangerous and

we have learned more about why. I had to give away my iPod, my microwave and my

CD

player as I had an adverse reaction to the magnetics and electronics in them.

It was Henry There who said, " We do not ride upon the railroad, it rides

upon us. "

That appears to mean much of our new technology, advances in food processing

etc. have

come back to bite us. So much so that the trend to natural and organic products

is rapidly

growing.

What has happened is we are confronted with too much choice these days and it

becomes

overwhelming. I read that there are morethan 320,00 products on store shelves.

I have a

big fridge and lots of cupboards but it is a relief to have some limitations:-)

Our grannies cooked such memorable food. At least mine did. Yours may have just

defrosted or micro-waved some as my memories extend back to the early 1930's

LOL.

IMO The best chefs, preparing the tastiest food are using basic pure, high

quality

ingredients. It's true that classic cuisine includes some of the things we are

restricted from

having but that's only the small part of the iceberg visible above the water.

Stop and think about what you are mourning as a loss. Is it junk and convenience

food ?

And are you forgetting that SCD has crackers, bread, noodles, cake, candy,

cookies,

biscuits, ice cream.. and oh my fingers are getting tired, so much good food?

My mother in law's secret was " old hands and old pans. " Spray safe cookware with

vegetable oil and don't worry about a red dot showing when the pan is hot or a

one minute

omelt sticking.

Carol F.

SCD7 years, celiac

[Guest guest]

carol, I hope you got it that i did not need a tissue. ...there is

always one more thing that someone says you should worry about...but,

if you are not having a adverse reaction to it....then ...it may not

be a priority right now...something you may consider down the road,

when you are progressing well and you have more time.

I'm sure you do not know this, and that's is OK;

These kids are not mourning junk or convenience food as they never

ate it before the scd.(they could eat nothing)...they are mourning

raw fruits and veges...

Which they will get back in time.

<And are you forgetting that SCD has crackers, bread, noodles, cake,

candy, cookies,

> biscuits, ice cream.. and oh my fingers are getting tired, so much

good food?>

You know what.

...I'm not thinking much about the yummy stuff as I am very happy

expanding my son's diet with eggs and yogurt...for 10 years (all his

life)..he could not eat this...we are slowing growing on our fruit

and veggies too(although limited his list has grown since before

scd)...we can wait..

My daughter is progressing a bit slower...she has sensitivities to

everything(I'm not kidding) are lessoning...we are learning finally

to take our time with her...She has the rest of her life for the

yummy stuff.Because of scd she can now sell lemonade ...and drink it

too.(6 years of only apple juice is sad for a kid)

Don't think I'm frustrated with the diet, as it is the best darn

thing to happen to my kiddos...it is just taking time ...to get to

all that yummy stuff you mentioned above...it is much yummier and

nutritious, and easier to make, than the gf junk I made these kiddos

before.

Carol I always enjoy all the knowledge and wisdom you have to

share ...my Granny couldn't take the time to cook as my Grandpa was

disabled from the war...and she had to work...but she alway did cook

us wonderful christmas dinners from recipes passed on from her mom.

So my Mom was never taught to cook...I am learning to cook now...as

you have too with the scd...maybe when I'm a granny I'll will have

some good recipes to pass on.

Cathy

> >

> > I want to cry.lol! Why is everything so dangerous?

> > Worrying is dangerous too.,

> > thanks for the info

> > -cathy

>

> There there Cathy,

> Have a tissue and stop crying. Thank goodness we get to read about

what's dangerous and

> we have learned more about why. I had to give away my iPod, my

microwave and my CD

> player as I had an adverse reaction to the magnetics and

electronics in them.

>

> It was Henry There who said, " We do not ride upon the

railroad, it rides upon us. "

> That appears to mean much of our new technology, advances in food

processing etc. have

> come back to bite us. So much so that the trend to natural and

organic products is rapidly

> growing.

>

> What has happened is we are confronted with too much choice these

days and it becomes

> overwhelming. I read that there are morethan 320,00 products on

store shelves. I have a

> big fridge and lots of cupboards but it is a relief to have some

limitations:-)

>

> Our grannies cooked such memorable food. At least mine did. Yours

may have just

> defrosted or micro-waved some as my memories extend back to the

early 1930's LOL.

>

> IMO The best chefs, preparing the tastiest food are using basic

pure, high quality

> ingredients. It's true that classic cuisine includes some of the

things we are restricted from

> having but that's only the small part of the iceberg visible above

the water.

>

> Stop and think about what you are mourning as a loss. Is it junk

and convenience food ?

>

> And are you forgetting that SCD has crackers, bread, noodles, cake,

candy, cookies,

> biscuits, ice cream.. and oh my fingers are getting tired, so much

good food?

>

> My mother in law's secret was " old hands and old pans. " Spray safe

cookware with

> vegetable oil and don't worry about a red dot showing when the pan

is hot or a one minute

> omelt sticking.

>

> Carol F.

> SCD7 years, celiac

>