Safe summer grilling tips

Follow me on Twitter @RobShmerling It’s nearly June and the start of the summer season is upon us in New England. That means taking advantage of the warm weather to hit the beach or a hiking trail, and of course, it’s the season of the backyard barbeque. Grilling is a great way to enjoy tasty outdoor meals. However, research has found that two harmful chemicals can form during the grilling process. Heterocyclic amines form when proteins (amino acids and creatine) found in meat are cooked over high heat, such as grilling or broiling. Polycyclic aromatic hydrocarbons (PAHs) form when fat and juices from meat drip down to the heat source of the grill, resulting in smoke. The smoke contains PAHs. As the smoke rises up past the food, the PAH compounds can be deposited on the surface of the meat. How strong is the cancer-grilling link? In 2007, The World Cancer Research Fund released its expert review Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. It recommended that people avoid eating burned or charred foods frequently or in large quantities. And that makes sense, because epidemiological studies (using questionnaires about diet) suggest a link between eating a lot of overcooked, fried, and grilled meats and certain types of cancer. Four steps toward healthier grilling Step one: make veggies the main attraction. Kebabs are a great way to increase vegetable intake. Try skewers of colorful bell peppers, onions, and small pieces of chicken...
Source: Harvard Health Blog - Category: Consumer Health News Authors: Tags: Health Healthy Eating Source Type: blogs