“Finally! Discover The All-Natural Blood Pressure Lowering Techniques That Can Help You Lower Your Blood Pressure Without Prescription medications or Pharmacy Drugs, and Suffering Through Dangerous Side Effects!”

“Natural treatment for Hypertension (high blood pressure)” is a powerful, yet simple and easy guide that I wrote with most honest intention to provide help to you and to many others like you because I already have been there and I know how is it … My point is to bring to your attention the fact that alternative treatments are gaining widespread acceptance… more and more people are looking for alternatives to high priced, harmful, side-effect-plagued prescription medications.

The Hidden Health Hazards of Grilling and Barbecuing

Did you know that when you are Grilling and Barbecuing your meet you actually causing unreversable damage to yourself?

It is a widely held tradition to throw a steak or chicken wings onto your barbeque in the height of summer. Summer is just not quite the same without as many barbeques as you can squeeze into a 10 week period. There could, however, be nasty and potentially fatal consequences to nibbling on barbequed and grilled foods too often.

It is very well known that not cooking meats for long enough can cause different types of disease and even sometimes, death. Now it has become apparent that cooking meats for too long can cause cancer, if you eat this kind of food a lot.

PhIP is the cause. This is the chemical that is produced when the outside of a piece of meat becomes too charred, and over cooked. That tasty looking black lining around lots of barbequed food could potentially be a killer. These results were released at a meeting of the American Association for Cancer Research. Tests were performed on rats, whereby PhIP was placed into the rat’s food. The rats developed a number of cancers in different parts of their internal organs after as little as four weeks. It was also revealed that PhIP is NOT the only cancer causing compound that is released when meat is overcooked. HCAs increase the risk of developing cancer in various areas of the digestive system and in women, breast cancer.

But wait; there is another one, called polycyclic aromatic hydrocarbons, or PAHs. PAHs appear when fat is left behind on the barbeque or grill surface. These fats then burn, dripping onto the coals then sticking to the next foodstuff that is placed on the grill. This chemical is thought to increase the risk of prostate cancer in men and breast cancer in women, amongst some other digestive cancers.

These findings do not mean that you should break the age old tradition of a family summer barbeque; it just means you need to be a little bit more careful about the way that you cook and serve the food:

Start her up! – It is best to turn the grill onto full power for ten minutes to burn off any of the past grilling mess, and then spray with water, but stand back and be very careful.

Trim the Fat – This does not only make the meat seem healthier, it also nearly eliminates the cause for a build up of PAH on the grill or barbeque surface.

Get rid of the pieces of meat that char, try not to eat them.

Make a Marinade – Depending on what type of marinade you use, obviously it needs to be homemade, lots of scientists believe that it will help towards preventing the production of carcinogenic compounds.

Wash up – We all know how important it is to wash our hands before and after touching raw and cooked meat, its common sense really.

Avoid Cross Contamination – Use different chopping boards for meat, bread, salad, fish etc. Use different plates to serve with and do not eat from the serving plates or chopping boards.

Pre-cook Meats – You can poach, boil and bake lots of different meats before you grill or barbeque them. It is thought to be healthier and ensures that they are cooked thoroughly, with out needing to burn them on the grill.

Turn frequently – When you have started cooking on the grill, make sure that you turn the meat frequently, to ensure that it is fully cooked, right through to the middle, without needing to burn it on the barbeque or grill.

Exercise Portion Control – Thicker meat takes longer to cook. It is far easier to burn on the outside, whilst it may be undercooked inside. Slice the meat thinner or cut into strips to help you to evenly cook them, inside and out.

Keep a Thermometer Handy – Nowadays you cannot and should not judge whether meat is cooked just by the color of the middle. It is always best to use a thermometer, sticking to these U.S. Department of Health proposed guidelines: chicken should be cooked to at least 165 degrees, hamburgers to 160 degrees, pork to 150 degrees and hot dogs to at least 140 degrees. Steak should be cooked to 145 degrees for medium rare and 160 degrees for medium

If you keep these ideas in mind, not only will your barbeque become more healthy, without losing the fun side of things, you will also have one more chance to help reduce the risk of cancer to both you and your family.