Manhattan Beach, California – June 10, 2020 – Outdoor cooking season is finally upon us and grillers around the country rejoice. The summer holiday months are finally here; as the grill smells and good times commence. Strand Hill Chief Wellness Officer – Chelsea Kmiec shares reminders and healthy tips for all you summertime grill masters.
Outdoor cooking season is finally upon us and grillers around the country rejoice. Grilling is often thought of a healthy way to enjoy summer foods. However, seemingly healthy grilled food can develop toxic DNA-damaging compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are strongly linked to an increased risk for cancer*. There are steps you can take to keep your healthy grilled foods healthy for all;
- Avoid “flame flares” by choosing leaner cuts of meat and grilling at lower temperatures to avoid overcooking
- When preparing your meat, marinate it for a minimum of 30 minutes in an acidic or dark beer-based marinade, studies suggest** dark beer has greater potential to reduce HCAs
- Throw in garlic, oregano, or rosemary for their protective properties too
- Choose smaller pieces of meat or cut down larger cuts. This can reduce cook times and allow for more even cooking
Vegetables on the other hand are considered safer to grill, although they can develop a known carcinogen called acrylamide when fried, baked or over-grilled. A good rule of thumb is to also avoid overcooking or “over-browning” vegetables.
Don’t let all of this rain on your BBQ, most healthy individuals can overcome toxins in the environment and in foods naturally. Specific herbs and even a superfood side salad such as a broccoli & cabbage slaw can help fight those toxins on the spot. Double down with a lemon-vinegar dressing to boost the overall effectiveness of these carcinogen fighting foods.