In the 1960s, Americans were introduced to the simplicity and efficiency of propane grilling.
Cleaner and more convenient than charcoal, propane has been a household favorite ever since.
However, even with the rise in popularity, charcoal was never really left behind.
After all, charcoal grills still sell exceptionally well, and many people prefer the experience and even the flavor of cooking over hot burning coals.
There are many arguments for and against either fuel type.
One that is furiously debated in backyards across America is the health aspect.
Those who prefer gas often say it’s less harmful because the heat burns clean and there are no fumes or solid particles produced during combustion.
Is it true that propane is the healthier option, or is it time to dispel this cooking myth?
Carcinogens When Cooking with Charcoal
Grilling is one of the oldest forms of cooking.
Rich smoke and charred meats provide complex flavors that we find mouthwateringly delicious.
You might be surprised to learn that charring food is actually an inherently unhealthy practice.
The darkened sear on the outside of a good steak contains many carcinogens.
When cooking with charcoal, the carcinogen count only increases.
Charcoal produces smoke, which contains polycyclic aromatic hydrocarbons.
Food cooked over charcoal is exposed to more than 100 different chemicals, some of which have been shown to cause tumors in a laboratory environment.
Is your food giving you cancer? For the average person, it’s not likely.
Eating meat, in general, can increase cancer risk, but the majority of people who eat balanced diets, including some heavily charred grilled food, will go on to live full and cancer-free lives.
Propane Produces Smaller Amounts of Contaminants
Propane burns clean, with far less smoke and reduced hydrocarbons.
However, food can still be charred on a gas grill, so there can still be carcinogens found on a steak cooked using propane.
The biggest difference is in cooking style. Most people cook over charcoal at high heat, which means that food is more likely to be charred.
Gas grills offer more control over temperature and heat spreaders reduce exposure to direct flame.
Food may be seared, but it’s likely not blackened to a crisp and infused with smoke.
Both Cooking Methods Come with Some Risk
There are no viable studies to indicate that cooking with charcoal or propane is a leading cause of cancer.
Consuming healthy portions of meat, fish, and vegetables can provide all of the healthy nutrition you need, supporting your immune system and disease resistance.
In a technical sense, cooking with charcoal is worse for your health.
This would only become a problem if you were eating grilled meats daily, and they’d have to be heavily charred and exposed to smoke throughout the cooking session.
Is it healthier to cook with charcoal or propane?
The question is flawed in the first place.
Your biggest question should be which fuel type is more convenient for you.
It’s Safe to Cook with Charcoal and Propane
Carcinogens are found everywhere.
From the air that we breathe to the hygiene products we use, there’s really no escaping them.
Both charcoal and propane are accepted fuels for outdoor grilling, and both are considered highly safe, even if some byproducts are produced in small quantities.
Enjoy your grill this summer and in the years to come.
If you focus on other areas of your health and eat a sensible diet, you’ll be able to enjoy the convenience of gas or the rich flavor of charcoal throughout your lifetime.