On your marks, get set, barbecue!
At last, the time has come to cook outside. We’ve been dreaming about it for so long… But beware, all you grilled meat lovers! Charring meat may produce substances called heterocyclic amines (HA), that are thought to increase the risk of cancer.
But you can still enjoy the pleasures of barbecuing while minimizing any risks if you follow these tips:
- Opt for lean cuts of meats or fish and remove all visible fat. This way, the amount of fat flowing over the bricks and the release of harmful substances will be reduced.
- Marinate the meat before cooking, as this will neutralize the oxidizing effect of cooking and the production of HA.
- To avoid contact with flames, cook the meat in foil or put it on the grill above. And whatever you do, don’t prick it to turn it over.
Take a break from age-old hamburgers and hot dogs, and try out some of these safe grilling recipes:
- Beef Fajitas
- Chicken Souvlaki
- Grilled Snapper with Mango Dip
- Grilled Vegetables
- Tofu and Sweet Pepper Skewers with Peanut Sauce
Originally published in the Journal de Montréal on May 10, 2014.
Latest posts by Cinzia Cuneo (see all)
- “FODMAP Diet” Wins the DUX 2017 Contest – January 30, 2017
- What’s Happening with the Price of your Shopping Basket? – January 16, 2017
- How to Cook the Perfect Turkey in a Few Simple Steps – December 18, 2016