As you get ready to fire up your grill for the July 4th holiday, I want to share with you some tips to make your grilling healthier, as well as more flavorful. For most people, barbecuing is one of the true joys of summertime, but it is unfortunately associated with some real health risks. Research has identified carcinogenic by-products associated with grilled foods, particularly red meat, poultry, lamb, pork and fish.
The two carcinogens to be aware of are heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs are formed from high temperatures and overcooking Continue reading “How to Make Grilling Healthier”
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