BBQ စားသည္.အခါ ေရွာင္ရန္ နွဳင္. ေဆာင္ရန္

 (၁) နုိင္ငံတကာ ကင္ဆာ ရွာေဖြေရး အဖဲြ. ထုတ္ျပန္ခ်က္အရ 
၁၀ နုိင္ငံမွ ကြ်မ္းက်င္ ပညာရွင္ ၂၂ ဦး၏ အၾကိမ္ ၈၀၀ ခန္. သုေတသနျပဳ စမ္းသပ္ခ်က္အရ အမဲသား 50 grams ၌ 
ကင္ဆာ ျဖစ္ေစနုိင္နွဳန္း 18% ပါ၀င္ေၾကာင္း ကမၻာ.
အၾကီးဆံုး သင္းဌါတခု ျဖစ္ေသာ FORBE နွုင္.
Sience Magazine ေဖၚျပထားသည္။ 
(၂) BBQ Sauce တြင္ သၾကားဓါတ္၊ ဆုိဒီယမ္ စသည္. အရာျဖင္. ျပဳလုပ္ထားသည္. အျပင္ နည္းပညာျဖင္. ေမြးျမဴသည္. အသားျဖစ္ေသာေၾကာင္. အဆီဓါတ္ လြန္ကဲျပီး ကယ္လုိရီမ်ားျပားေနသည္။ 

(၃) မီးဖုိ၌ ၾကာရွည္တင္ျခင္း (HCA)နွဳင္. ရနံ.ေမွြးေစသည္.
( PAHs )ကာဗြန္ ပါ၀င္ျခင္းသည္ ကင္ဆာျဖစ္ေစနုိင္သည္. 
အဓိက အေၾကာင္းရင္း ျဖစ္ျပီး ထုိ HCAs and PAHs သည္ ရင္သား၊အူမၾကီး၊ အသည္း၊အဆုတ္၊ အေရျပား၊ 
အက်ိတ္ကင္ဆာ ျဖစ္ေစသည္။

 ေအာက္ပါ သက္သာ ေစမည္. ၁၀ခ်က္အား ဂရုစုိက္ သင္.သည္။ 
•1) Choose healthier items to barbecue: Instead of hot dogs and bacon, how about vegetables? If vegetables don't cut it for you - then try fish, chicken and 
turkey breasts. Make sure you check the 
ingredients in your meat so you 
minimize using processed meats. 
•2) Stop being so saucy: Either limit the use of sauce or replace sauce with healthier options such as a marinade with olive oil, lemon juice, rosemary and cinnamon. 
3•Remove the fat: Use leaner cuts and trim the
 fat such as chicken skin. (Yes, I know, 
the chicken skin can taste the best.) 
4•) Limit barbecuing time: Pre-cooking meats in the microwave can reduce barbecuing time so that it serves more as touch-up work and doesn't produce as many HCAs and PAHs. Pay more attention to how 
long each piece of meat is on the grill 
rather than ogling the guests. 
5•) Don't let things get too hot: This applies to cooking 
and other activities at the barbecue, especially if it is a company barbecue. Make sure that the meat is not 
sitting in the middle of an open flame or directly
 touching the hottest part of the grill. 
6•) Turn, turn, turn: Show everyone your flipping skills by turning the meat over frequently, limiting exposure of meat to high heat, and prevent formation of 
those flipping HCAs and PAHs. 
7•) Clean the grill: The grill is like underwear and should be cleaned and maintained regularly. Consider taking breaks during a barbecuing session and cleaning the meat and charred debris from the grill. 
8•) Stop the gravy train: This may be an unpopular suggestion. Erma Bombeck once said that she comes from family where gravy is considered a beverage. Nonetheless, meat drippings from the grill can be 
high in HCAs and PAHs. Thus, you may not 
want to use the drippings for gravy.
9 •) Don't be burnt out: Yes, those burnt and charred portions may be the tastiest parts, but since they may be chock full o' HCAs and PAHs, you may want to remove and avoid them. 
10•) Don't barbecue every day:. Occasional indulgences probably won't affect your health risk significantly, unless you already have a chronic disease. 

အသား အမ်ိဳးစားအလုိက္ အပူခ်ိန္ သတိထားပါ။ 
o Steaks & roasts - 145°F 
o Fish - 145°F 
o Pork - 160°F 
o Ground beef - 160°F 
o Chicken breasts - 165°F 
o Whole poultry - 165°F

 က်န္းမာေရးနွဳင္. ပုိမုိ ညီညြန္ေစရန္ နည္းလမ္း 
(How to have a healthier barbecue) 
• Lower the temperature on your gas grill to prevent 
meat from burning. Ideally, use a barbecue that 
has a temperature control dial 
• Marinate your meat to create a barrier 
between it and the formation of HCAs 
• Use a smokeless BBQ with a built-in battery-powered fan such as the Lotus Grill (available at cuckooland.com ) to stop the BBQ from smoking and prevent 
carcinogens from being inhaled 
• Switch to seafood, which typically forms fewer HCAs than meat and requires a shorter cooking time 
• Opt for leaner meats and trim any fat off before
 grilling to reduce dripping and flame flare-ups 
• Cut down on grill time by oven-roasting 
or pan-searing meat first 
• Clean your grill after use to avoid 
transferring leftover chemicals 
• Cut meat into smaller portions to reduce 
cooking time and flip food over frequently 
• If you do nothing else, pick off the 
burnt bits before eating