Grilling articles seem to get a lot of attention. With only a few weeks left of summer we got to get all the healthest grilling we can. Right?
From the Biggest Loser:
Possible dangers of cooking meat at high heat
We’re all going to be happily grilling away this summer, especially meat. It’s a great way to eat healthy and with high flavor. But The Biggest Loser nutritionist Cheryl Forberg, RD, reminds us to avoid overcooking.
Cooking meats at high temperatures causes formation of heterocyclic amines (HCAs), she says, and polycyclic aromatic hydrocarbons (PAHs). HCAs are formed in muscle meats at high temperatures.
PAHs result from fat dripping onto hot coals during grilling or barbecuing, which creates smoke that then collects on the meat. Both of these chemicals are suspected to be carcinogenic in humans. To avoid them:
Stick with cooking methods that don’t char your food. Roasting or baking can add a layer of rich flavor without charring.
When you do use a grill, drain and blot away any excess oil if marinating the meat.
Place your food on foil to prevent fat from dripping on the coals, and cut off any portion of food that gets blackened.
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