Regina Leader-Post - - WEEKEND -

A charred ex­te­rior and in­ner cool­ness are con­sid­ered de­sir­able in a steak. Many view any­thing above medium-rare an af­front to good taste. A new study sug­gests stick­ing to medium-rare is also bet­ter for heart health. Grilling and other high­tem­per­a­ture cook­ing meth­ods — bar­be­cu­ing, broil­ing or roast­ing — may el­e­vate the risk of high blood pres­sure, ac­cord­ing to pre­lim­i­nary re­search pre­sented at an Amer­i­can Heart As­so­ci­a­tion meet­ing. “Our find­ings im­ply that avoid­ing the use of open-flame and/or high-tem­per­a­ture cook­ing meth­ods may help re­duce hy­per­ten­sion risk among in­di­vid­u­als who con­sume red meat, chicken or fish reg­u­larly,” Gang Liu, the study’s lead au­thor told To­day. Avoid­ing well-done or charred meat, poul­try or fish might help re­duce risk. What’s caus­ing this is un­clear, but char­ring ap­pears to be the prin­ci­ple is­sue.

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