Time To Start Up The Grill
Summertime and grills go together like a hot dog and mustard.
But could that hot dog actually be doing you harm?
Alice Bender, registered dietician at the American Institute for Cancer, says that diets high in beef, pork, and lamb, as well as processed meats like hot dogs, are linked to an increased risk of colon cancer. She suggests that sticking with chicken and fish can "make this summer's backyard grilling both healthier and more flavorful." Use herbs and spices to amp up flavor, and try marinating for 30 minutes before you grill, which can reduce the amount of heterocyclic amines--the potentially cancer-causing compounds formed when grilling.
Here are some other tips to help reduce health risks associated with the grill:
Trim the Fat
Fat can increase smoke, which may contain carcinogens, so choose leaner meats and trim excess fat.
Don't Burn It
Charred, well-done meat can increase your risk of pancreatic cancer, according to a study from the University of Minnesota.
But Cook It Through
Make sure that you hit the USDA recommendations for internal temperature, which can be found at www.foodsafety.gov.
Grilling vegetables does not create the same heterocyclic amines as grilling meats. Plus, veggies have less fat and cholesterol in general.
Keep It Clean
Don't let a charred mess build up on your grill, because it will eventually find it's way onto your food.