High cooking temps cause cancer???

[proudtruckerswife]

There’s no evidence that grilling causes cancer. But cooking meat at the high temperatures you use to grill—as well as broil and fry—creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds linked with some cancers.

Still have to cook it till its shoe leather or I'm not gonna eat it...LOL

Animal and laboratory studies suggest that HCAs may damage DNA and spur the development of tumors in cells of the colon, breast, prostate and lymph system. At temperatures of 350°F and hotter, amino acids and creatine (a natural compound that helps supply energy to muscles and nerves) react to form HCAs. PAHs form when fat drips onto hot coals, creating smoke that settles on food; these compounds have been associated with increased risk of breast cancer.

Grilling Comes Under Fire - MSN Health & Fitness - Cancer

 

[2xR]

Uh-Oh!!! To late for me. I'm a goner, fer shore.

I only slow cook pork shoulders, ribs, and chicken. If it is beef I try to have a stainless steel meltdown before I throw the steaks down. My grill will hit about 750 degrees, and, that is where I want it when I cook a steak. If I could double the temperature, I would. I like the outside crusty, and the interior warm and bloody. Yum...

 

[rebel]

Uh-Oh!!! To late for me. I'm a goner, fer shore.

I only slow cook pork shoulders, ribs, and chicken. If it is beef I try to have a stainless steel meltdown before I throw the steaks down. My grill will hit about 750 degrees, and, that is where I want it when I cook a steak. If I could double the temperature, I would. I like the outside crusty, and the interior warm and bloody. Yum...

Spoken like a true Neanderthal. Just kidding!
I think most of this applies to pork more than anything.

 

[Cerberus]

Beef, steaks in particular, has to be cooked medium-rare on the rare side. Give me a fork and knife, show me a hefer and i'll eat her while she grazes. You gotta be careful , Beef still cooks after you take it off the grill for a few minutes, so medim-rare can turn into medium quickly.

Pork/chicken is the only meat i will cook thouroghly. There plant to store process is very unsanitary.

 

[Biker]

Spoken like a true Neanderthal. Just kidding!
I think most of this applies to pork more than anything.

Pork, wild game and ground meat. Pork and game because of trichinosis and ground meat because of salmonella.

 

[rebel]

Pork, wild game and ground meat. Pork and game because of trichinosis and ground meat because of salmonella.

10-4.
I had heard about high temps causing carcinogens in pork. Wasn't aware of other meats.
I won't eat anything but steak less than well done.
And I gave up pork a while ago.

 

[Biker]

Most folks think that in order to kill salmonella, the burger has to be well done. It only needs to be cooked to an internal temp of 75 degrees and held there for a minimum of 10 minutes. Hmmmm. After reading that, I may need to do a bit more research. I recall wrapping hamburger packages (grew up as a butcher, ol' man ran his own place) with a sticker on the package stating the burger needed to be cooked well done with a temp of at least 156 degrees for x amount of minutes. Things may have changed since those days.