Sunday, September 19, 2010

Fighting Cancer at the BBQ

I never knew grilling food could be so dangerous, but the effects of charring, grilling or blackening food can produce cancerous chemicals. Here are 5 simple things you can do at the next grill out to cut down on the production of harmful chemicals:

  1. Cook at Lower Temperatures

  2. Avoid Char-Grilling or Blackening Your Meat

  3. Prevent Flaring

  4. Use Grass-Fed Meat Sources

  5. Marinate the Meat in Anti-Oxidant Rich sources: lemon/lime, red wine, apple cider vinegar & herbs

To read about this in more detail, click here.

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