saturday 9/7/13...6 rounds -10 DB cleans + 10 DB presss - run 800 - 6 rounds - 10 DB renegade rows

6 Rounds:
10 DB Cleans
10 DB Press

Run 800

6 Rounds:
10 DB Renegade rows
30 DUBS

Are your lungs charbroiled? Should you quit smoking or stop barbecuing? Friday, September 06, 2013 by: S. D. Wells Tags: charbroiled lungs, quit smoking, barbecuing

(NaturalNews) What do they put in charcoals that fire and fumes carry onto your food? What happens to the carcinogenic "factor" of meat that's cooked black? What chemicals are in a commercial cigarette, and how could it be that eating blackened meat off a grill could equate to smoking over 500 cigarettes? This is a quick but in depth look at an American pastime you may want to "leave in the past." Got to grill out, right? At the game, during the game, during that holiday get together. You just have to throw something on those little bars, just above the flame that's burning on toxic gas or those briquettes that give it that roasty, toasty flavor. Maybe you're camping out or tailgating this week? Is it a college game or professional? How black will that steak be? Do you want it charred or seared? How about that burger and those dogs, do you like them with charbroiled stripes? Does that bring out the flavor? That must be the nitrates. Or is it the chemicals in the coals? Is this all some gimmick to make people sick, or was that just cigarettes? I can't remember. Let's "bring out" your lungs and see what's going on. Let's see why eating blackened meats off your grill, just one meal, can be as lethal to your system as smoking a pack of cigarettes every day for a month. (http://www.conqueringanydisease.com) What are HCA's and PAH's and how will you reduce your "burning" need? It's tough to pronounce them spelled out, but it's not tough to figure out what they are doing to your system, your blood, your lungs and your cells that are always fighting cancer. Heterocyclic amines and polycyclic aromatic hydrocarbons are "high class" carcinogens found in meat exposed to long-term, high heat and all that "smoke and char," and there's no scraping it off. If you can taste the smoke, expect that it contains those CANCER causing chemicals. Benzo(a)pyrene is part of the class of PAH's and is on the PRIORITY POLLUTANT LIST published by the U.S. Environmental Protection Agency (EPA). (http://dhss.delaware.gov) You can develop skin, lung and bladder cancers from "benzo." How do you quantify the risk? There is no "established amount," because there are too many factors at play. Are you drinking alcohol with your char fix? Well, then you increase the risk of mutated cells taking over your vital organs and "smoking" you out. What mechanisms in your body are being broken down by the "grill effect?" You should limit or end your exposure, starting now. Did you know that people who work in coal-tar plants and asphalt production plants are dealing with the same carcinogens you find burning up on your grill? It's almost as if you are cooking your food with the tailpipe exhaust of your automobile. If you must grill out, use these "carcinogen" reduction tips 1. Cook at lower temperatures, which actually creates more of a "roasting" effect than grilling and significantly cuts down on HCA's formed in the meat. 2. Avoid char-grilling or blackening your meat and/or fish. 3. Prevent flaring, because it's the flames from the grill that cause the formation of both HCA's and PAH's. Turn food over frequently. 4. Buy only grass-fed meat sources, because grain-fed meat sources cause more toxins to form thanks to a HIGHER SUGAR CONTENT within the meat. Also, leaner meat reduces PAH formation. 5. Marinate the meat in some of your favorite, tasty antioxidant rich sources. This reduces HCA levels by as much as 90%. Use lemon/lime, red wine, apple cider vinegar and herbs. (http://www.sheknows.com)

Learn more: http://www.naturalnews.com/041940_charbroiled_lungs_quit_smoking_barbecuing.html#ixzz2e9dMkuJ6