Healthy, Chemical-Free Grilling

We can not emphasize enough the importance of choosing foods low in calories and fat, but what about foods that could be chemically damaging to our bodies? It is certainly true that digesting harmful chemicals have adverse effects on our bodies, especially in the weight category. Many people have been concerned over the past few years about the correlation between grilling and the risks of cancer. The two main substances that are produced from grilling are: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). The chemicals are formed by putting food, primarily meats (and some grilled veggies) in contact with intense heat. Reducing these cancer-causing agents is surely a part of incorporating healthier eating habits. With summer coming to a close, here are a few chemical-reducing grill tips:

1. Kiss the fat goodbye. Be sure to trim all the excess fat off of the meats before grilling. It may take longer to prepare (actually…it only takes a few more minutes), but it will do wonders for your health.

2. A clean grill is a good grill. Healthy grilling starts with sanitation. Avoid putting other impurities in your body by cleaning the grill before cooking.

3. Marinade it. Marinades are based in olive oil and other healthy ingredients that help from preventing the chemicals to seep into your meats on the grill. And besides, they add lots of flavor!

4. Super well done is not so super after all. The more flames that are added to the meats, the more HCA and PAH are produced. Extremely charred sections of meat should be shaved off when possible.

5. Herbs and Spices. Basil, Mint, Thyme and other tasty herbs not only help to flavor your food, but they also help in reducing HCA formation as well.