Frugal cooking on outdoor grill? Just don't burn it
D.
The sizzle, the smoky flavor, the grill lines...barbequed meats are not
only delicious, but healthy too, right? It's true-those juicy burgers,
especially the charred ones, can contain cancer-causing carcinogens.
"Grilling is a low-fat method of cooking," says Elizabeth Schaub,
registered and licensed dietitian on the medical staff at Baylor
Regional Medical Center at Plano. "But we have to be aware that it can
increase our risk of cancer if we eat grilled meats too often."
It's true-those juicy burgers, especially the charred ones, can
contain cancer-causing carcinogens. "When you grill meat some of the
fat does drip down on to the charcoal and when fat meets that really
high temperature it develops a carcinogen and the smoke carries the
carcinogen back up to the meat which can be dangerous for our bodies,"
explains Schaub.
But there are some ways to grill safer. One is to simply avoid burning
or searing meats. Cooking food longer at lower temperatures is best.
"To also cut down on carcinogens you can decrease the amount of time
that the food is actually on the grill," adds Schaub. "Precook the
meat in either the oven or the microwave then finish it up on the
grill just to give it a little bit of crispness and a little bit of
flavor."
Another tip is to choose leaner cuts.
"Skinless chicken or lean beef or pork," suggests Schaub. "Decreasing
the amount of fat that's able to drip down onto the coals also will
decrease your carcinogens."
And finally, remember that just meat cooked on the grill can form
cancer-causing chemicals-other foods pose no risk.
"You really don't get carcinogen development when you grill fruits and
vegetables and those can be a nice, flavorful accompaniment to a low-
fat piece of meat for a meal," adds Schaub.
What about fish? Can it too develop carcinogens on the grill? Experts
say 'yes,' red meat, chicken, fish-anything that contains protein can
develop carcinogens.
So remember-don't char your meat and lower the temperature of your
grill. Also, cutting meats up and skewering them can cut down on their
time on the grill meaning less carcinogens. And finally, flipping
foods frequently can help prevent the chemicals from forming.
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Also, another article on this topic, referencing the Harvard Health
Letter, is at http://shamvswham.blogspot.com/search?q=outdoor
Dave
Rick
>
> I just read this in the Baylor cancer center newsletter:
>
> The sizzle, the smoky flavor, the grill lines...barbequed meats are not
> only delicious, but healthy too, right? It's true-those juicy burgers,
> especially the charred ones, can contain cancer-causing carcinogens.
>
> "Grilling is a low-fat method of cooking," says Elizabeth Schaub,
> registered and licensed dietitian on the medical staff at Baylor
> Regional Medical Center at Plano. "But we have to be aware that it can
> increase our risk of cancer if we eat grilled meats too often."
Yeah. Emphasis on "too often."
Does all this pseudo-science have to be such a buzz kill...
Rick