3 Guidelines for Healthful Grilling
With all the new research regarding the dangers of carcinogens, it’s important to be educated when it comes to grilling food. The following tips will reduce your risk of this dangerous agent, while still maintaining a savory cuisine.
1. Marinate
Research shows that marinating meat helps diminish carcinogens by 57 to 88 percent. It’s speculated that it does this by creating a protective barrier between the meat and the grill. Another theory suggests that the antioxidants in the marinade ingredients fight off the carcinogens.
2. Avoid Burning
Smoke can contain carcinogens, so be cautious when it comes to particularly fatty foods. The fat will cause smoke when it plops onto the flames. Ideally you want the meat to be a bit charred, but scorched meat will consist of more carcinogenic compounds. To avoid all this, don’t let the coals get exceedingly hot, and flip the meat when it comes loose without tugging it. Keep in mind that some grills may not keep a consistent temperature on its entirety. Working the whole surface of the grill will ascertain that some areas will not flame up more than others.
3. Eliminate Bacteria
To wipe out E. Coli bacteria, the USDA advises cooking ground beef and pork at 160 degrees, while poultry should be cooked at 165 degrees. Flipping the meat every 30 seconds will also help to reduce bacteria.
Meats are not the only food item that can be grilled. Fruits, vegetables, even breads can be just as tasty. Just make sure you apply these 3 tips to keep everything healthy and protected from carcinogens.
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