Memorial Day Weekend Grilling – Food on Fire

With the holiday weekend just days away I wanted to give you some grilling tips to make the food you are about to consume just a little healthier. 

THE PROBLEM:
Grilling meat at high heat produces carcinogenic compounds, called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAA) These compounds can undermine the body’s immune system and lead to many health risks including cancer. These chemicals are formed when fat dripped from meat come into contact with burning charcoal, then they evaporate in form of smoke and get deposited back into charred parts of barbecue meat. During grilling, the temperature soars and smoke is produced continuously which can lead to food poisoning and worse. Nevertheless, even when you broil or fry meat at high temperatures this also occurs.  3 factors are involved: Time on the grill, how much fat is on the meat, the size of the piece of meat you are grilling.

THE SOLUTION:
1)  Reduce time on the grill – Partially cook meat in oven and then move to the grill for a quick finish to get that fabulous grilled taste.
2)  Choose lean meat- less fat will reduce flames and smoke.
3)  Use marinades – they taste great and they help blunt the excessive heat
4)  Use smaller pieces of meat – keep heat low with a quicker finish
5)  Eat lots of cruciferous vegetables (such as broccoli, cauliflower, etc) along with grilled meat – it helps deal with the chemical reactions of grilling.

 Here’s to Happy and Healthier Grilling!  Have a beautiful Memorial Day Weekend and Salute to our Armed Forces who put their lives on the line every day to protect our Freedom.  Thank you!!

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