Healthy grilling tips to reduce carcinogens in meat and seafood. This video provides six tips for healthier grilling. You don’t have to worry about these tips when grilling fruits and vegetables because they do not produce carcinogens during grilling.
Here are the six tips:
1. Trim the fat from the meat. When fat drips onto the hot charcoal, it creates a flame, and produces carcinogenic smoke. It’s important to remove as much fat as possible. We especially encourage you to remove the skin from the chicken before cooking.
2. Marinate meat for a few hours before grilling using ingredients that contain antioxidants, including onion, garlic, lemon juice, turmeric, cinnamon, virgin olive oil, and beer (non-alcoholic Pilsner).
3. Use all natural charcoal and avoid using lighter fluid. You may use cooking oil and a paper towel as an alternative to lighter fluid.
4. Clean your grill grates with an onion and oil the grill grates with paper towel and tongs.
5. Grill medium rare steak instead of well done. When the steak is well done, it has three times as much carcinogens when compared to medium rare steak.
6. Avoid charring your meat too much during grilling. When you’re cooking kebabs, you may want to turn it more often for even cooking and to make sure that the meat is not burning on one side.
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