Grilling Clean - Avoiding Carcinogens

Now that the summer is approaching, it is time to bust out the bbq grills and begin cooking your meals outdoors. I love grilling food in the summer. It gets me out of a hot kitchen and I have less pots and pans to wash. Grilling is awesome for several reasons:
1. It gets you outside
2. Everyone loves a bbq
3. Food tastes great grilled
4. It’s fun
There seems to be some concern over which method of grilling is healthier overall - charcoal or propane? While charcoal grilled food tastes great, charcoal does cause meats to contain higher levels of carcinogens. Two types of carcinogens are created which are polycyclic aromatic hydrocarbons and heterocyclic amines. Polycyclic aromatic hydrocarbons coat your food when fat drips from the meat onto the fire creating smoke. Heterocyclic amines is created when meat is charred. Both forms of carcinogens occur more with charcoal but are also possible with propane.
A few tips to keep in mind when grilling are:
1. Trim any extra fat off of meat before grilling
2. Marinate your meat in vinegar or lemon juice (reduces heterocyclic amines)
3. Turn your meat more often to reduce charring
You can also cover the grilling surface with aluminum foil to reduce any burning of your food.

Posted June 12, 2008
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