Organic charcoal for grilling

The distinctive aroma is one of the reasons organic charcoal for grilling still has its own charm today. The restaurant will also produce a distinctive product that becomes the identity of taste quality and aesthetics. The resulting aroma is so delicious and feels more natural. However, grilling with charcoal in the room can cause the room temperature to rise and activities in the kitchen to be uncomfortable.

Cooking with organic charcoal for grilling can also be a problem for two reasons. First, charcoal and wood burn “dirty”, producing not only hydrocarbons but also tiny soot particles that pollute the air and can exacerbate heart and lung problems. Second, meat roasting can form two kinds of potentially carcinogenic compounds in cooked meat: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

Some Of The Consequences Of Using Organic Charcoal for Grilling

  • May Pose a Risk of Cancer

According to the American Cancer Society, PAHs are formed when fat from meat drips onto charcoal. They then rise with the smoke and can settle on top of the food. They can also form directly on top of the food because they are already charred. The hotter the temperature and the longer the meat is cooked, the more HCA is formed.

HCA can also form on roast and stir-fried beef, pork, poultry, and fish. In fact, National Cancer Institute researchers have identified 17 different HCAs resulting from cooking “muscle meat,”. HCA that can pose a risk of cancer in humans. Research has also shown an increased risk of colorectal, pancreatic, and breast cancers. Associated with a high intake of well-cooked, fried, or baked meat.

  • Cooking With Charcoal Grill Adds To Air Pollution

According to the Texas Commission on Environmental Air Quality, Texans who like to say that they “live and breathe barbecue” may do just that which is detrimental to their health. A 2003 study by scientists from Rice University found that microscopic pieces of polyunsaturated fatty acids released into the atmosphere from cooking meat on backyard barbecues helped pollute the air in Houston. 

The city sometimes records air quality levels that make it one of the more polluted urban areas in the United States. Emissions from barbecues, however, are certainly smaller than those produced by motor vehicles and industry.

Is It Safe to Consume Activated Charcoal?

The charcoal used for grilling is indeed not safe for consumption. But there is a type of charcoal that can consume safely. That is, activated charcoal, which contain non-toxic ingredients. Carbon-rich materials such as wood, coocnut shells, or peat, burn at very high temperatures to make black powders.

The powder is creating a highly porous substance that can absorb (or attach) to drugs and toxins. And also preventing them from entering your digestive tract. Because activated charcoal only passes alone in the body, this charcoal is use in hospitals to treat patients who have toxic substances.

If you interest to access more information about another organic charcoal, like coconut charcoal, you can visit our website. You can also click here to send a direct message with our team.