6 Tips to Safer Grilling

Luckily it is summer again.

We are enjoying the sunshine, the lighter evenings and one of our favourite things, a BBQ with family and friends. While enjoyed by so many, grilling does have its downsides.

This blog outlines some recommended action steps to minimise the potential harmful effects on our body.

What is the downside of grilling?

According to medical research, consuming grilled meats on a regular basis carries a potential cancer risk.

Cooking over high heat, causes meat to form carcinogenic compounds known as heterocyclic amines, or HCAs. These are associated with an increased risk of tumour formation.

The longer you cook the meat, the more HCAs are produced. Charred meat is a sign that a fair number of HCAs have developed.

Fortunately, there are grilling strategies that can reduce your cancer risks.

1. Cut meat into smaller portions so it cooks quicker and has a shorter exposure to high cooking temperatures

2. Grilling leaner meats with less fat reduces the flames and smoke containing harmful hydrocarbons

3. Flip frequently. Fewer HCAs are formed if you turn the meat over frequently while grilling

4. Marinate. Marinating meat, poultry, or fish for at least 30 minutes before grilling can decrease the formation of HCAs by creating a barrier between the meat and the flames/smoke.

5. Control the temperature. To avoid cooking meats at high temperatures, light the outside burner and leave the centre burner, off. Cook the food in the centre of the grill.

6. Select hardwoods instead of soft woods. Hardwoods, such as hickory and maple burn a lower temperatures than soft woods, such as pine. Cooking with wood that burns at a lower temperature is desirable.

Would you like to find out more about the Lantern Clinic? You can book a FREE discovery call with Dr Margarita below.