I think men and women can agree on one thing: Cooking on the grill beats being in the kitchen any day.
We grill at least a few times a week. While our grill mainly sees veg on veg action (with an occasional salmon or shrimp added into the mix), it doesn’t totally keep us out of the woods of one danger of the grill. Did you know grilling increases your chances of certain types of cancers (stomach, colon, liver…)? Check out this blog for details.
Yeah, yeah, whatever is fun surely must have a dark side. You can enjoy yourself or eat anything tasty without some sort of risk, right?
But there are ways to reduce those risks, at least.
Here are some tips I read in the blog article mentioned above:
1. Avoid processed meat, limit red meat. What is good to have? Fish or skinless chicken, they say. Better yet, try your favorite veggies and fruit on the grill. If you haven’t had fresh pineapple hot off the grill, you’re missing out.
2. Don’t char your meat (cook at a lower temperature to achieve this)
3. Limit portion sizes and use small cuts of meat to shorten cooking time
4. Trim off fat or use lean cuts to prevent fat drippings from causing flare-ups
5. Flip meat frequently to reduce carcinogens that may arise
6. Pre-cook your food (“Less time on the grill means less exposure to carcinogenic compounds…”)
7. Marinate before grilling. Here’s one to file under “Who knew?” Using a marinade can inhibit the release of heterocyclic amines (HCAs).
8. Scrub your grill clean.