Healthy Grilling Tips
Cooking on the barbecue grill is one of the best parts of summer.
Just remember: Cooking beef, pork, chicken or fish over an open flame may create chemicals that can increase your risk for cancer.
Professor Catherine Carpenter at the UCLA Center for Human Nutrition says there are things you can do to minimize the risk.
"You want to try not to create a lot of blackening of the meat and you want to turn the meat over frequently to avoid that,” she said. “If you do get some burned parts, then you can cut them off."
When she barbecues, Carpenter uses the parts of the grill that don't have the flames and cooks with the indirect heat.
"You get a little of the smoky flavor, but don't get all the burned charcoaling that you do if you put it over an open flame,” she told me.
Other things you can do:
- Marinating the meat can reduce the formation of those cancer-causing chemicals.
- Clean the grill after each use to get rid of any chemicals left on the grill.
- Eat fruits and veggies when you have grilled meat. They're loaded with cancer-fighting antioxidants.
Grill Out Cancer (video)