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A Grill Best Friend
Summer just isn’t summer without the unmistakable aroma of barbecue smoke wafting through the backyard. But before you take the cover off your grill and stock up on charcoal briquettes, consider this: Searing red meat, poultry, or fish at high temperatures can produce carcinogenic compounds called heterocylic amines (HCA), according to the National Cancer Institute. Not only that, but the fat that drips of your steak and chicken kebabs and onto the coals can drift back up in smoke as polycyclic aromatic hydrocarbons (PAH), a suspected toxin. Worry not – you can keep your grill fired up by following these simple steps:
· MARINADE – A simple combination of vinegar, citrus juice, herbs, spices, and olive oil can reduce the HCAs in your meat by 92 to 99%.
· TRIM THE FAT – Fight PAHs at the source but selecting lean cuts, and shave some calories in the process.
· PRECOOK – Briefly cook meats in an oven or microwave so they spend less time over the flame.
· DITCH THE COALS – Use a gas grill instead of hot coals to steer clear of PAHs.
· FLIP OFTEN – Cook with lower temperatures and turn frequently to get evenly turned burgers with less HCAs.
· GRILL VEGGIES INSTEAD OF MEAT – ‘Nuff said.
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Infinite Health Resources does not at any point, for any circumstances suggest that you do not follow or stop medical advice of your physician. We do not advocate any drugs that has not been prescribed by your physician, nor suggest that we are medical doctors nor are we giving medical advice. Infinite Health Resources is here purely as a resource. |
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