Healthy grilling

download

Cooking meat over an open flame creates chemicals long suspected of increasing cancer risk. According to two studies, eating barbecued red meat may raise the risk of prostate cancer in men and breast cancer in post-menopausal women.

Here are some tips to keep in mind:

Choose skinless chicken and fish. They do not appear to raise risk.

Make kebabs with vegetables and fruits, which do not form harmful chemicals when flame-cooked.

Keep the temperature lower to lessen the smoke and flames that reach the food and raise the barbecue racks.

Flip with tongs or a spatula – a fork pierces food, releases juice and fat that leads to flare-ups.

Microwave meat before barbecuing to reduce time over the charcoal and use an oil-free marinade to hinder the formation of cancer-causing chemicals.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s