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This week’s Food as Medicine segment is all about the healthy way to barbecue. First off, you want to avoid grilling processed meats at all cost. Fillers such as nitrates and nitrites become extremely toxic when heated. If you are a hot dog or sausage lover, go for ones that are organic and nitrate and nitrite free, such as Applegate Organics.
Another way to make grilling healthier is marinating meat with italian dressing or pesto. Avoid using barbecue sauce because the sugar burns easily. There’s 50% less carcinogens in marinated meat.
When there’s lots of fat in meat, such as ribs, the fat drips off and burns, creating carcinogenic smoke that gets into the meat. This is why it’s best to go lean when grilling, such as chicken or salmon.
Grilling vegetables and even fruit, such is pineapple, is a great alternative because they are fat free.
Check your briquettes! Most charcoal briquettes have lots of toxins to help the coals ignite. A better alternative is real-wood charcoal or coconut fiber.
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