Why you need to reduce Suya consumption

It may be surprising how the enjoyment in Suya (smoked meat) - animals products heated over the fire - can also be a source of harm to its consumer.

Studies have shown that grilled foods - fish and meats - can be carcerous due to the smoke and heat which reacts chemically to the detriment of its consumers. In fact, one large study on over 3,000 women found those who consumed a large amount of grilled meat over the course of a year had a 47 percent higher risk of developing breast cancer

When meat, fish, pork or poultry is cooked over flame or high temperature, the muscles protein react to form a compound known as heterocyclic amines (HCAs).

HCA has been confirmed to have disastrous risk. It is known to cause cellular DNA alterations associated with developing certain type of cancers.

Also, in addition to HCA, chemicals confirmed to be produced by this method of cooking includes PAHs, AGEs and many other unfriendly chemicals.

Polycyclicaromatic hydrocarbons, or PAHs, are group of over 100 different chemicals found in the smoke emitted from cooking meat on a charcoal grill. PAHs are classified as carcinogens and have been linked to an increased risk of lung and bladder cancer.

AGEs is produced as a result of fat plus protein. Cooking at high heat can produce a chemical reaction between the fat and protein in meat, creating toxins called advanced glycation end products, or AGEs. These toxins are linked to the imbalance of antioxidants in the body (aka oxidant stress), along with inflammation, which can increase the risk of cardiovascular disease.

Grilled meats and fish popularly known as Suya in Nigeria is one of the most preferred enjoyable wine when hanging out.

Unknown to many, this foods is likely to cause you cancer when consumed excessively. 

However, there are many ways to go about this process in order to reduce it overall effect.

Pre-cooking meat in a microwave will kick-start the cooking process and lead to less time on the grill. Also, because the flame is likely to flare up when fat from the meat drop into the fire causing more chemical into the meat, it is advisable to remove the skin from the chicken and skip fatty meats like sausage and ribs.

In addition, you can prevent cooking high temperature too, use a thermometer to regulate how hot the grill gets. Steak should be cooked to 145 degrees F, hamburgers at 160 degrees, and chicken at 165 degrees. (To measure, place the thermometer in the thickest part of the meat, avoiding the bone, fat, and gristle.)

Other guides includes, cleaning the grill to avoid harm from cooking on leftover grease and char,  eating grilled meats with cruciferous vegetables (like broccoli).

Cruciferous vegetables contain fancy anti-inflammatory nutrients called isothiocyanates that change the way the body breaks down dangerous grilling chemicals, making the meat safer.