Grilling Techniques To Reduce Cancer Risk
Dr. Oz and Dr. Roizen – you know Oprah’s favorite docs always have good practical advice about your health. So here is what they have to say about reducing your cancer risk from grilling. Apparently when you grill, the high temperature creates heterocyclic amines (HA) which may increase the risk of several cancers.
Eliminate the fat - Drippings from fat create smoke, which surrounds the cooking meat in HAs. Dr. Oz and Dr. Roizen advise you to cut holes in foil and line the grill, so drippings pass through.
Marinate your meat with marinades that contain olive or sesame oil, vinegar, seasoning or mustard to keep your meat moist and protect it from high temperatures.
Microwave your meat first - You can get rid of 90% of the HAs by microwaving your meat on high for just one and half to two minutes and then throwing away the juices before you grill.
Flip what you are cooking every three minutes – This reduces HAs by keeping surface temperature down and probably helps your food cook more evenly.
Add cruciferous vegetables to your menu – Cauliflower,broccoli, cabbage and brussel sprouts, increase the metabolism of HAs. So be sure to have some of these when you grill. You can have coleslaw or Mann’s makes a product called broccoli slaw which is shredded broccoli and makes a great coleslaw or stir-fry vegetable.
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