Hot off the Grill
Posted on June 20, 2012
With the official beginning of summer less than a week away, Americans will be indulging in a favorite pastime—cooking on the grill. But are grilled foods good for you? That depends on how charred you like your favorite hot dog or burger.
Current research shows that grilling or cooking foods over high-heat produces a chemical called advanced glycation end products (AGEs), which may promote inflammation, contributing to various diseases including cardiovascular disease. Grilling may also expose you to Polycyclic Aromatic Hydrocarbons (PHAs), possible cancer-causing agents.
This doesn’t mean you can’t enjoy your foods grilled, but there are some precautions you can take. First, don’t char meat beyond recognition. (I know, some folks love a “burnt” hot dog—just remember all things in moderation.) You can try pre-cooking meats such as chicken wings in the oven, shortening the grilling time as recommended by The American Institute for Cancer Research. Also, removing all fat from meat before grilling can help as fat causes flare-ups, contributing to blackened meat.
Below are two links with additional interesting information.
- http://www.live-in-green.com/health_info/problematic_food/carcinogenic/burnt.html
- http://www.beinghealthy.tv/archives/grill/