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Tag: Grilling

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Grilling With Care: Preserve Flavor And Health!

As grilling season kicks off, let’s explore how to enjoy deliciously grilled meals while minimizing oxidative damage for the sake of our health. Let’s fire up the grill with care!  

What is Oxidative Damage?
During high-heat cooking methods like grilling, oxidative damage can occur. This happens when certain compounds in food interact with heat and create harmful free radicals, which can potentially damage cells and contribute to various health concerns.  
Grilling Tips for Healthier BBQ:
1️⃣ Marinate to the Rescue: Marinating your meats before grilling can offer a protective shield. The combination of herbs, spices, and acidic ingredients like lemon juice or vinegar can reduce the formation of harmful compounds while adding flavor.
2️⃣ Mindful Meat Prep: Trim excess fat from meats to minimize flare-ups and reduce the risk of charring. Fat dripping onto the flames can generate harmful smoke that may deposit on food.
3️⃣ Precook Partially: To reduce grilling time and limit exposure to high heat, consider partially cooking meats in advance. This can be done through baking, steaming, or parboiling, and it allows for more controlled grilling.
4️⃣ Opt for Lean Cuts: Choose leaner cuts of meat or skinless poultry options. These tend to produce fewer drippings and, thus, fewer harmful compounds.
5️⃣ Embrace Veggies and Fruits: Incorporate an array of colorful vegetables and fruits onto the grill. They are naturally packed with antioxidants, which can help counteract oxidative damage and provide a healthier grilling option.  

The Importance of Healthier Grilling: Reducing oxidative damage while grilling is crucial for the following reasons:  
Cellular Protection: By minimizing exposure to harmful compounds, we support the health and integrity of our cells, reducing the risk of chronic health conditions.
Antioxidant Boost: Enjoying antioxidant-rich foods and reducing oxidative damage contributes to overall well-being and helps maintain a balanced diet.  
Flavorful and Safe: Following these tips not only supports our health but also preserves the flavors of grilled foods, ensuring an enjoyable and satisfying culinary experience.  
Grill with Care, Savor with Joy: As we embark on grilling adventures, let’s keep in mind the impact of high-heat cooking. By adopting mindful techniques and incorporating healthier choices, we can enjoy delicious grilled meals while prioritizing our well-being.  

Enjoy grilling  season and let’s celebrate the summer with flavors, health, and togetherness!    
Your Partner In Health,
Clarissa A. Kussin, ND, FMCHC, ERYT-500
Posted on

A Guide To Grilling Food

Clarissa A. Kussin, ND, RYT-500
 
 Grilling or barbecuing meat at high temperatures leads to the production of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds known as “mutagens” which damage DNA and may increase risk for developing cancer. HCAs are formed when amino acids and sugars present in meat react under high temperatures. Additionally, liquid fat drips into the flame of a barbeque and creates smoke filled with PAHs, coating the surface of the meat. While the best solution is to use other cooking methods when possible, there are several simple ways to balance the effects of grilling your favorite foods.

Choose meat wisely
Emphasize leaner cuts of meat. Less fat drippings means less smoke and less exposure to PAHs. Further, removing the skin from poultry before cooking will reduce HCA formation.

Marinate
Not only does marinating meat impart more flavor, it can also be protective against carcinogenic compounds. Acid-containing marinades (e.g., those containing vinegar or lemon/lime juice) are best to reduce formation of HCAs. It is also important to note that traditional barbeque sauces, which tend to have a high sugar content, can increase formation of HCAs. If using these sauces, they should be added to foods after they have been cooked.

Add herbs and spices
Herbs and spices have been shown to reduce formation of HCAs when meats are grilled. Mint, onion, turmeric, garlic, rosemary, ginger, thyme, and red chili pepper are all great choices. These herbs can be used in marinades, mixed into ground meats, or used as a dry rub.

Avoid over-cooking or charring
The amount of time your meat contacts the grill makes a difference. Try quicker -cooking proteins like fish or shrimp, or cut your meats into smaller pieces to reduce cooking time (meat and vegetable kebabs are a great solution). Rotate meat frequently to allow the center to fully cook without overheating the surface. Blackened or charred areas of meat can be removed to reduce exposure to HCAs and PAHs.

Try grilling other food groups
Fruits and vegetables have been shown to inhibit activity of HCAs and reduce DNA damage caused by these compounds. Fortunately, antioxidant rich produce can also be delicious when grilled. Try zucchini, bell peppers, sweet potatoes, apples, peaches, pineapple, or even watermelon for a unique addition to your meal.
 
Your Partner in Health!
Clarissa A. Kussin, ND, RYT 500
Posted on

A Guide To Grilling Food


 Grilling or barbecuing meat at high temperatures leads to the production of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), compounds known as “mutagens” which damage DNA and may increase risk for developing cancer. HCAs are formed when amino acids and sugars present in meat react under high temperatures. Additionally, liquid fat drips into the flame of a barbeque and creates smoke filled with PAHs, coating the surface of the meat. While the best solution is to use other cooking methods when possible, there are several simple ways to balance the effects of grilling your favorite foods.

Choose meat wisely
Emphasize leaner cuts of meat. Less fat drippings means less smoke and less exposure to PAHs. Further, removing the skin from poultry before cooking will reduce HCA formation.

Marinate
Not only does marinating meat impart more flavor, it can also be protective against carcinogenic compounds. Acid-containing marinades (e.g., those containing vinegar or lemon/lime juice) are best to reduce formation of HCAs. It is also important to note that traditional barbeque sauces, which tend to have a high sugar content, can increase formation of HCAs. If using these sauces, they should be added to foods after they have been cooked.

Add herbs and spices
Herbs and spices have been shown to reduce formation of HCAs when meats are grilled. Mint, onion, turmeric, garlic, rosemary, ginger, thyme, and red chili pepper are all great choices. These herbs can be used in marinades, mixed into ground meats, or used as a dry rub.

Avoid over-cooking or charring
The amount of time your meat contacts the grill makes a difference. Try quicker -cooking proteins like fish or shrimp, or cut your meats into smaller pieces to reduce cooking time (meat and vegetable kebabs are a great solution). Rotate meat frequently to allow the center to fully cook without overheating the surface. Blackened or charred areas of meat can be removed to reduce exposure to HCAs and PAHs.

Try grilling other food groups
Fruits and vegetables have been shown to inhibit activity of HCAs and reduce DNA damage caused by these compounds. Fortunately, antioxidant rich produce can also be delicious when grilled. Try zucchini, bell peppers, sweet potatoes, apples, peaches, pineapple, or even watermelon for a unique addition to your meal.
 
Your Partner in Health!
Clarissa Kussin, FMHC, RYT 500, ND


 

 

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