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Grilling can be bad for your health

GLENN ELLIS | 7/8/2018, 12:43 a.m.
If well-done burgers or charred hotdogs are your thing, you might want to read this:
Blackened Grilled Steak Errico Studio

To measure, place the thermometer in the thickest part of the meat, avoiding the bone, fat, and gristle. 


Clean the grill. Make sure the grill is nice and clean to avoid cooking on leftover grease and pieces of char. But heads up: cleaning with metal bristles could leave a few pieces of wire behind – to be accidently eaten later on! The solution? Clean off the grill with a non-wire brush or an onion instead.

Color it up. Try eating grilled meats with cruciferous vegetables, like broccoli. These super foods contain fancy anti-inflammatory nutrients called isothiocyanates that change the way the body breaks down dangerous grilling chemicals, making the meat safer.

Don’t go well done. Meat that’s overcooked is associated with no-good chemicals and the health problems that can follow. So follow the recommended temps for safe meat, but make sure not to eat meat that’s too undercooked or raw either.

Leave the meat alone! The easiest solution to stay away from harmful chemicals is to say no thanks to meat. Luckily, there are many meat-free options that are great on the grill.

Unlike meat, veggies don’t create carcinogens when cooked to a crisp. Still, there’s no need to become a vegetarian or toss the grill completely. Fruits and vegetables that work well on the grill include onions, green and red bell peppers, zucchini, broccoli, carrots, potatoes, pineapple, papaya or mango. Skewers that alternate small bites of meat with vegetables or fruit are an easy way to maximize flavor and minimize unhealthful chemicals. Don’t substitute processed [luncheon] meats for grilled meat, though. Processed meats contain different kinds of carcinogens that may be even more harmful.

What you eat is even more important than how it’s cooked.

Disclaimer:

The information included in this column is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her health care provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Glenn Ellis is a Health Advocacy Communications Specialist and is available through http://www.glennellis.com.