Tips for Barbecuing the Healthy Way
Grill the healthy way with these tips
Barbecuing food (or grilling as it is sometimes called) has developed a less than squeaky clean reputation. As you get ready to fire up the grill this summer you’ll be happy to learn this method of cooking food is not as unhealthy as you have been led to believe.
It’s not advisable to barbecue all of the time but enjoying some grilled meals isn’t likely to be detrimental to your health. Approximately 71 percent of those living in households across the United States will be using a barbecue to make at least one meal a week from Memorial Day in May until Labor Day in September.
Grilling food on an occasional basis is fine if it’s done in the proper way.
Choose foods wisely you wish to barbecue. Look for foods high in the amount of nutrients they contain but low in fat. To make sure your food is as delicious as possible choose foods big on flavor. Use marinades on your barbecued food that contain olive oil and/or citrus juices. These marinades are excellent options because they tenderize the meat you are cooking and more importantly, they can reduce the formation of carcinogens on your food by as much as 99 percent.
The Cancer Link:
You’ve probably been told by plenty of people that barbecuing and cancer are linked. While the risk is there to develop cancer if you consume barbecued food often there are things you can do to help cut down on this risk.
The two substances that are the most dangerous in terms of grilling include Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). These two chemicals develop as a result of meat coming into contact with a flame and intense heat such as that of a barbecue.
Scientists have discovered using herbs such as basil, mint, oregano, rosemary, sage and thyme in marinades can reduce the formation of HCA in particular. Thought of as herbal antioxidants, these herbs decrease the rate at which free radicals develop in meat cooked at a very high heat.
Both HCH and PAH are formed as a result of fat. They’re created either by the fat in meat being heated at extreme temperatures or else as a result of the smoke that comes from grilling as the fat burns.
Healthy Grilling Tips for You:
If you’re one of those people who cannot imagine summer without food cooked outside on a grill then here are some basic tips to reduce your risk for health concerns. First of all, keep your barbecue as clean as possible. Do not cook on a dirty one. Not only is it safer if it is pristine clean but your meat will also cook better.
Choose lean cuts of meat whenever possible. Trim the excess fat off of all other cuts of meat. The less fat that you have on your meat the better.This reduces flare-ups and flames scorching the meat directly.
Mix up or buy marinades that contain olive oil and/or citrus juices. Experiment with different ones to give your food that zesty and tangy deliciousness you’re looking for!
Serve barbecued meat with a hearty helping of vegetables and/or fruits to balance out the meal and make it as heart healthy as possible. Use herbs as often as possible (either on their own or in marinades) to reduce the formation of HCA and to give the food more flavor.
Burned meat on a grill is a serious no-no for your health. The burnt pieces of meat harbor the worst sources of both HCAs and PAHs. If you do burn a section of your meat then cut it off before you take a bite. The same can be said for flare-ups on your grill. They’re bad news for your body because they burn food and cause the development of HCA.
Stay safe and be smart this summer by grilling sensibly. Keep your good health in mind when you’re cooking outdoors. Happy barbecuing!
Becca Scott
Staff Writer
Free At Last Hypnosis
Filed Under: Health
