Healthy Grilling: A Way to Beat the Burn
Summer is finally underway, full of warm evenings and outdoor fun. Foodies and men that otherwise never touch a spatula are heading outdoors to fire up the grill. But beware the charred burgers and blackened fish. Cooking food on the grill can add up to some serious concerns about carcinogens.
Luckily there are some ways to cut unhealthy chemicals out of the party when you turn on the grill. Choose smaller cuts of meat to reduce cooking time. Pick less fatty meats, because lean meats don’t drip as much fat, causing less carcinogenic build-up on your meal. Clean your grill rack regularly to avoid caked-on charred residue and try placing a layer of aluminum foil between your food and the rack, poking holes in it to let juices flow down, but keeping the bulk of your meat free from blackening.
Instead of grilling your veggies, which when charred can be as unhealthy as well-done meats, steam them inside and give them a dollop of Melt for some coconut oil health benefits. You and your family and friends will get less exposure to cancer-causing substances and more good stuff, like omega-3’s.