Title: Why Overcooking Your Meat is Harmful

Hello,

Do you know that overcooking meat can actually be
dangerous to your overall health?

When you overcook meat, it becomes tough due to the fat
and protein molecules becoming fused together. This
makes it very difficult to digest.

But there's greater danger than difficulty in chewing,
cutting or digesting.

Overcooked meat results in the formation of heterocyclic
amines and polycyclic aromatic hydrocarbons.  I know,
you're probably wondering what the heck this all means
but ultimately these two things are a result of when
fat and juice from meat drips into an open fire causing
flames.  The flames contain elements that stick to the
surface of your meat.

And why should we care about that?

Because they are known to cause cancer.

A 2010 research report written by the US National
Library of Medicine says: "the majority of these studies
have shown that high intake of well-done meat and high
exposure to meat carcinogens, particularly HCAs, may increase
the risk of human cancer.” 

Here are a few ways to reduce your risks:

Use Herbs & Spices
Flavoring your meat with herbs and spices, particularly
basil, fresh garlic, thyme, sage and oregano will
not only add taste to your meat but they will help to
prevent the formation of HCA and PAH.

Use Marinades
Similarly to using herbs and spices, if you marinade
your meat prior to cooking you are essentially helping
to protect it with a healthy coating. This can help to reduce
the formation of HCA by up to 99%!

Choose High Quality Meat
Select whole cuts such as chicken breasts, steaks, ribs
and seafood rather than processed cuts.  You'll also want to
avoid pre-packaged burgers that contain an abundance of
preservatives and stick to fresh, local meat.  

Use Foil
Wrap meat in foil when cooking on the grill so as not to lose
moisture to the fire. Further, consider trimming the fat prior
to cooking.

And of course, don't overcook!

Spend time learning how to properly grill and cook your
meat.  Subscribe to YouTube channels dedicated to teaching
you the proper techniques and temperatures based on your
selected cut and preference. 

Keep in mind that blackened and charred meat contain 4
times more HCA's than medium-rare.

That's it for today. In tomorrow's email, I'll talk to
you about healthy living beyond your diet.  

Don't miss it!


{YOUR NAME HERE}


P.S: If you're interested in reading the full report,
you can find it here:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2769029/


