KANSAS CITY, Mo. - Before you fire up the grill this weekend, health experts have some healthy suggestions.
First, put more veggies on the grill than meat. And leave the peeling on. You'll get more nutrients and a smokier flavor.
However, if you do barbecue meat, keep portions small. Consider pre-cooking your foods.
A few minutes in the oven draws out most of the potentially harmful chemicals.
And, lightly oil the grill. A little oil keeps charred material from sticking to the food.
According to the American Institute for Cancer Research, grilling any type of meat, even chicken or fish, until it’s charred or burned can increase you chance of getting cancer.
So, turn down the fire. On charcoal gills, increase the distance between the food and hot coals. On gas grills, just lower the settings.
For more ideas go to
MedicalNewsToday.com
