Does grilling chicken breast on indoor grill increase cancer

borichfan

I bought me a new indoor grill to grill my chicken breast on and now i am reading about how cooking meats on a sustained high temperature produces carcinogens that increase risk of cancer. And i thought i was doing myself a favor of eating healthier by getting the indoor grill to grill my chicken on, and now i hear this. You can't win for loosing.
Does anybody know anything about this? I read where this is especially true with red meats but that it can affect chicken too.
If this kind of cooking increases risk of cancer, then what is the best way to cook my chicken the healthy way?

bpayne78

I think the parts that "they" are talking about causing cancer is the very blackened parts if you overcook it. We've used a George Forman grill for years and we're fine. I think if you watch it and cook just until it's done you'll be fine. My husband and I have a digital food thermometer that has the temps meat should be cooked to on the sheath, that's a great tool to get if you don't have one.

Voncreepy2

I think as long as they are not charred you are fine. actually overcooking by any means isn't supposed to be good. 10 years from now they will tell us something different. And the way I look at it, a person could get hit by lightning tomorrow no matter how healthy you live. Live your best and that's all you can do. I think you are probably fine. just try not to char it. Good luck!!!

MBSNANA

I also have a George Foreman grill. I grill everything on it. Chicken, fish, beef, pork and we are fine. I don't pay that much attention to the latest ways of getting cancer. I can remember years ago when it was thought peanut butter and lipstick caused cancer. I wear lipstick and could not survive without my peanut butter.lol.:laugh: I think you will be fine.

RMX82

Just breathing could cause cancer. I wouldn't worry too much about how you cook your food.

aprilgicker

is this more of FOX NEW'S weight loss is bad for you campaign?:noway:

katschy

I'll jump in on the bandwagon and point out that it does have to be blackened (charred to a crisp) in order to produce the possibility of carcinogens (if it was a guarantee there would be almost no one left on the planet except the vegetarians, and then the cows would run rampant and eat the rest of humanity, so it's a good thing that it's not a guarantee. I'm just saying). It's hard to burn stuff on the George Foreman grill, though it's easy to dry it out. So I wouldn't worry if I were you; keep on grilling.

I love my George Foreman grill - I use it not only for meat cuts but for meatballs (they come out a little square, but I don't mind), and even for grilling veggies. I live in an apartment so a "real" grill i.e. with fire is not an option ^^;;

borichfan

I used a meat thermometer when i cooked my chicken and i cooked it til it just reached 170 degrees, and i didn't char it. A lady i work with said she put aluminum foil on her indoor grill between her meat and the hot plates, so the heat would not get too hot on her meat.