3 Tips for Healthy Grilling
It's that time of year when one of the best endings to a long day is a relaxing backyard cookout. But if not done correctly, you might be getting more out of your grillout than you think. One unintended side-effect of grilling meat can be the release of potentially cancer-causing agents called heterocyclic amines (HAs). To cut down on the amount of HAs that are released, here are three tips:
Grill more vegetables and less meat. By making vegetables the main course instead of meat, you cut down on both the amount of HAs and the amount of saturated fats in your diet.
Pre-cook your foods in either your oven or on the stove before finishing them on the grill. The less time on the grill, the fewer carcinogens created.
When you do grill meats, avoid blackening or over-cooking it.