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Healthy Grilling Tips to Minimize Carcinogens in Your Food

It’s outdoor barbecue time, and The Epoch Times is offering some suggestions on how to make that meal not only the best, but the healthiest when it comes to proper grilling procedures. It’s a fact that charred meats can elevate your risk of consuming carcinogens that occur as a result of the grilling. Two suggestions for minimizing that risk are to pre-grill with cancer-fighting herbs, and avoid charring the meats.

Cooking is chemistry whether you’re in the kitchen or outside with your grill. Since grilling increases the number of mutagenic chemicals produced with cooking — which may lead to stomach, liver, skin, gastrointestinal or breast cancers — be sure to follow these steps for a fun, safe outside meal.

As the featured article notes, various herbs and spices not only can help flavor your food, but can help reduce the amount of carcinogens produced when grilling. Rosemary, garlic, thyme, cloves, paprika, onion and oregano are just a few that will add flavor and protect your meat. Even apples and cherries can do the trick.

Other ways to decrease the health risks associated with grilling include trimming the fat, skipping the char and choosing a medium-cooked meat over well-done. Steak should be cooked to 145 degrees Fahrenheit (F), hamburgers to 160 degrees F and chicken to 165 degrees F.

Also, avoid barbecue sauce and marinate your steak or chicken (preferably grass fed and free-ranging) in beer instead — when researchers marinated pork loin steaks in beer for four hours, then grilled it to well-done on a charcoal grill, it led to significantly lower amounts of cancer-causing polycyclic aromatic hydrocarbons.

Add a few fresh vegetables that are high in antioxidants and phytochemicals, and you’re on your way to healthy summer barbecue!
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