Grilling Precautions for Healthier Barbecues

Safer Grilling

Hosting a barbecue is a fun summertime tradition – or any time of year, for that matter. Good friends and lots of savory foods sizzling on the grill. Delicious.

Grilled foods might have less fat – as much of the grease drips through the grates – but there are certain health risks that can be associated with grilling.

As we wrap up National Grilling Month, here are 2 health facts to keep in mind when you grill – plus tips to keep you and your family safe:

• While char marks are the epitome of perfectly grilled food, they’re also a sign of heterocyclic amines and advanced glycation endproducts – commonly referred to as HCAs and AGEs – that form when meat comes in contact with high heat. Coincidentally, grilling vegetables – like eggplant and onions – and kabobs do not contain the same chemical residues.

• The aromatic smoke created from grilling might work up everyone’s appetites, but the polycyclic aromatic hydrocarbons – called PAHs – coat the inside of the lungs and then spread throughout the body. Studies show that the chemicals created from grilling meats can accumulate in the organs and might lead to a higher incidence of certain cancers – including colorectal, pancreatic and prostate.

Here are 7 ways to help protect your health while grilling:

• Herbs such as rosemary, thyme or pepper can help reduce the creation of grilling toxins by up to 96%.

• Marinades can protect the meat from all 3 major threats – HCAs, AGEs and PAHs – by guarding against charring and smoke.

• Precook foods in the oven or on the stove top – so that grease doesn’t drip onto the grill flames. Finishing them off on the grill reduces the time they’re exposed to direct heat and smoke.

• Lining the grill with aluminum foil reduces grease from dripping into the flames and also keeps meat moister.

• Choosing leaner cuts of meat also prevents excess grease from burning and creating smoke.

• Keep grill below 325 degrees to prevent dangerous compounds from high temperatures.

• Remove food immediately when done – meat taken off the grill at 6 minutes as compared to 10 reduces the chemical levels by up to 30%.

To discover more about grilling during National Grilling Month, check out our grilling infographic from earlier this month.

Consider sharing these precautions and tips with others who might be grilling meats in the near future.

Sources

http://www.whfoods.com/genpage.php?tname=george&dbid=138

http://www.huffingtonpost.com/2013/05/24/does-grilling-cause-cance_n_3326194.html