The hidden danger in grilling and how we can grill safer.

Grilling is a favorite past time for many of us living on the suncoast; however there are possible dangers we need to be aware of. Grilling meat can create heterocyclic amines (HCA’s) and polycyclic aromatic amines (HCA’s) both of which are known cancer-causing substances. Interestingly, grilling veggie does not produce HCA’s. The American Institute for Cancer Research explains that cooking meat at higher temperatures such that is used in grilling and frying, cause significantly more HCA’s to form that the moderate temperatures that are used in baking. There are steps we can take to reduce the amount of HCA’s and PAH’s in our grilling.

* Do not over cook the meat: Those who eat their meat “well-done” as opposed to the individuals who prefer their meat “med-rare” have a 3 times higher incidence of stomach cancer!
* Marinate the meat: The Journal of Food Science has shown that rosemary-marinated meat reduces HCA formation by 90%!! Ginger,garlic, onions, tumeric, fruits and spice rubs are also healthy choices that aid in the reduction of HCA formation.
* Pre-cook and cook slowly: Charring leads to PAH formation
* Remove chicken skin: Removing the skin not only reduces the amount of HCA formation but also cuts calories as well!

Our Kaizen licensed Nutritionist would be happy to give you some delicious, healthy grilling recipes. Call our office today to set up an appt with Patricia King! 941-556-7788