Tips for Healthy Grilling
Barbecuing has gained great popularity, yet research suggests that some smoked and charred foods may be cancer-causing. There is also concern regarding sodium nitrite, a simple salt used in bacon, ham, hot dogs and other cured foods. These foods can form nitrosamines, which are known to be a powerful cause of cancer in animals. But, if appropriate techniques are used, the risk factors of barbecuing can be significantly reduced. The following can be used as a resource for healthier barbecuing:
- Remember small, lean and thin. If foods to be barbecued are small and thin, they will not need to remain on the grill for longer lengths of time. Ensure products are lean and well-trimmed of fat so as not to induce flames, which cause burning and charring.
- When products are marinated, drain off excess marinade well, so as not to induce flames.
- Place products on clean, cold racks to prevent char marks on the food Use a cooker or barbecue grill where you can raise and lower the rack with a cover you can close to eliminate flames.
- When a fire begins, close the lid. As soon as the fire goes out, open just the vent holes. Open the lid to check or turn the food.
- Turn large pieces of foods frequently to prevent charring.
- Minimize the use of salt-cured, smoked and nitrate-cured foods.