I have to add real life experience to my June 30th post.

I went to a fabulous barbeque throw down at a friend’s place. The food was all home cooked, Southern style: mac and cheese, bbq baked beans, collard greens, potato salad. All delicious, all made with love and skills.

I was happily anticipating my burger which had been marinated over night in a special sauce. When it came off the grill and I had my first bite, my friend asked to me if I could pick the secret ingredient in the marinade…

Uh, “lighter fluid” I thought.

I could not taste anything on that burger but nasty chemicals. I asked other friends afterwards and we all agreed. None of us could finish the burgers. Besides tasting foul, we all imagined we’d drop dead with cancer if we took a second bite.

I now firmly stand for gas and electric grills only. Besides being more green, they are also way better for your health. And they seal the deal for the reason you’re grilling in the first place; your taste palette.

It might look cool and bring back fond memories from childhood but, in my opinion, the charcoal grill should die with the dinosaurs.

Here’s another debatable topic. Once again, The PH Miracle and many other veg junkies claim that the secret to increased health and vitality is a diet of raw, plant-based foods. According to some, this type of menu can even cure diseases such as juvenile diabetes and cancer…

But according to others, lightly steamed vegetables are highly superior to raw vegetables. I first read this in Dr. Motha’s book The Gentle Birth Method. This comes from the guidelines of an aruvedic diet. Again I fell upon this advice when reading a book on Chinese medicine. The theory being that, yes, raw vegetables do have more vitamins but they are also harder for the body to digest. Lightly steamed vegetables are easier on our digestive system therefore the rate of absorption of vitamins is higher.

I’ll probably continue to eat both raw and steamed, that way I’m covered!

You’ve probably heard the claims that cooking meat over an outdoor barbeque comes with an increased risk of carcinogens. That’s because when meat is cooked at a high temperature (including frying and broiling) the amino acids react with creatine to form heterocyclic amines (Has) which are worrisome chemicals. Grilling over a flame is double trouble because it exposes the meat to the cancer-causing chemicals contained in the smoke. Yikes!

Here are some ideas to help cut down the risk factor for you this summer.

• Marinating meat is thought to be helpful by some but the evidence isn’t concrete. Whatever! It still tastes good. Check out my Mediterranean Marinade recipe tomorrow. It rocks!
• Grill smaller pieces of meat - they cook faster at a lower temperature
• Choose leaner meat - It’s the fat that makes the flames that makes the smoke which is bad
• Flip a lot - that way both sides heat evenly
• Buy natural briquettes and wood chips from a natural food market
• Choose an eco-friendly propane grill instead of a charcoal grill
• Don’t use lighter fluid
• Choose low fat meats and trim off the excess fat
• Don’t eat the burnt bits

Or just go vegetarian! Try Boca burgers, meatless chicken and lots of veggies!