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!

Related posts:

1. Consider an indoor grill
2. Tips for Selecting New Cookware
3. Indoor Grills for Speedy Dinners