Effects of Barbecue Smoke gas Health


Effects of Barbecue Smoke gas Health - Many Americans enjoy grilling in hot weather not only save on energy bills but to enjoy the outdoors with friends and family and health, low fat cooking. However, the smoke produced during cooking with gas or charcoal grills can cause serious health risks such as cancer. Cooking smoke can also cause hazards inside your home and around the multiplication of sources of oxygen.

Effects of Barbecue Smoke gas Health

Carbon monoxide poisoning

Use your gas or charcoal outdoors, never in your home. Cooking with your indoor grill create carbon monoxide (CO) that you can not see or smell but it will kill in minutes at high levels.

Some of the symptoms of CO poisoning include mild dizziness, nausea, severe headache, mental confusion and death. Symptoms of low levels of CO poisoning are similar to flu or food and include mild nausea, shortness of breath and mild headaches.

The Environmental Protection Agency (EPA) suggests you immediately get fresh air if you have any of these symptoms by opening your doors and windows, turning your grill or stove is off and get out of your house. Get emergency care, leaving health workers know that you think you have CO poisoning.

Prevent CO poisoning by not using your gas or charcoal inside your home, even if you put it in your home.

Effects of Barbecue Smoke gas Health


When you grill your meat and seafood to high temperatures for long periods of time, generated chemical carcinogens can lead to cancer. In fact, the American Cancer Association says inhaling smoke or eating well, charred meat regularly "may increase your risk of pancreatic cancer by up to 60%, according to results of a study from the University of Minnesota [2009] ... "

High temperatures create polycyclic aromatic hydrocarbons (PAHs) happens when meat fat dripping into the flames, causing smoke and heterocyclic amines (AP), which damage your DNA and can cause stomach cancer and colon. As the smoke rises, PAHs are also up and get into the meat. Most charred and blackened meat, HAP and more in it.

Avoid contact with PAH toasting with lean cuts of meat, which means eliminating or limiting all fatty meats like sausages or ribs. Do not eat the blackened pieces of meat or vegetables, which may also have high amounts of PAHs. Keep smoke from depositing on fish by wrapping the fish in foil on the grill. When cooking, keep all small portions of meat and fill up on more vegetables and fruits. Use a meat thermometer while cooking to avoid over cooking. Grill burgers vegetable protein as an alternative to meat.

Home oxygen therapy

If you or a loved one depends on oxygen at home, keep all flames and smoke, including gas or charcoal grills, away from oxygen equipment. The fire needs to burn fuel, namely oxygen (O2), which makes oxygen at home very dangerous. As pure O2, home oxygen may ignite if a seated or standing use of the combustion grate, and severe burns, including burns to the face. An oxygen tank can also explode, causing a major fire.

During 2003 to 2006, about 1190 burns occurred each year due to home oxygen equipment ignited by smoke and fire. Ninety-nine percent of people who use home oxygen received burns to the face, according to the National Fire Protection Association (NFPA).
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Effects of Barbecue Smoke gas Health