Health Benefits Of Marinade

Is marinade the newest cancer fighter or did ancient civilizations enjoy its health benefits without knowing it? Recent findings are provocative.

Some new, amazing health reports on marinade are not, incidently, the product of a tabloid editor's hangover from a 3-day pig roast and beer blast. One report comes from the University Of Hawaii's Cancer Research Center and the other from California's Lawrence Livermore National Laboratory. The California report has been reproduced and distributed on the internet by the U.S. Navy's Navy Nutrition Committee.

The BBQ Dilemma

Grilling — particularly outdoor grilling — is thought to increase the risk of cancer due to the creation of HCAs (heterocyclic amines) during the cooking process. Heat, both high heat and prolonged heat, is understood to be the culprit. Thus broiling or pan frying can also create HCAs — as can baking or roasting to the point of "well done."

Pass The Marinade

Now look at what happens to the HCAs when we add the marinade. "Heat," says Mark Knize of the Livermore Laboratory, "is what determines the formation of heterocyclic amines." But marinating meat, even briefly, appears to reduce the formation of dangerous HCAs.

The California team found that the length of marinating time did not make a difference. More significantly, they were unable to isolate a single ingredient in the marinade that could produce the same result. Only when the blended marinade was applied did the HCA reduction occur.

The Chicken Study . . . Yum, Yum!

As reported in a memo from the Navy Nutrition Committee, the Livermore research team cooked a skinless, boneless chicken breast on a propane gas grill after marinating it.

The marinated chicken produced 92 to 99 percent fewer HCAs than an unmarinated chicken. Side effects? Oh, yes. When cooked for close to 40 minutes one chicken breast did produce a nasty HCA called MeIQx. Forty minutes on the grill? Pass the fire extinguisher!

As for their marinating technique, The California team used very little. The chicken was simply dipped, blotted and tossed on the grill.

A great way to stay healthy!

Meanwhile In Hawaii —

Not to be outdone by California, a research team led by Pratibha Nerurkar at the University of Hawaii's Cancer Research Center conducted their own marinade experiments. Using both teriyaki marinade and a tumeric-garlic marinade they too witnessed a dramatic reduction of HCAs.

Dr. Nerurkar suggests that part of the secret may be in the water content of the marinade which helps keep the meat from charring. Like the Livermore barbecue team, she too found that no minimum marinating time was required to achieve marinade's healthy benefits.

The Obvious Lesson:

Never grill beef, pork, fish or chicken without giving it at least one quick dip in marinade!

For better flavor, adjust the marinating time according to your recipe and personal experience.

~~ P.K. Geddik