Golden Tips for Healthy and Safe Grilling
Smoked and cured meats:
The Federal Nutrition Center advises against grilling smoked or cured meats due to the presence of "nitrites" in the curing salt. In high temperatures, nitrites can react with proteins in the meat, forming carcinogenic compounds called "nitrosamines." It is best to avoid these meats for a healthier grilling experience.
Dripping marinades and fats:
When marinades, fats, and meat juices drip onto the charcoal, it can produce blue smoke containing toxic substances like "polycyclic aromatic hydrocarbons." These substances can transfer to the food. To avoid this risk, it is recommended to grill marinated meats on aluminum foil or in aluminum trays that prevent dripping.
Using aluminum foil:
When using aluminum foil, it is important not to add marinade to the meat before grilling. Acids and salts in the marinade can dissolve the aluminum, posing a health risk. It is better to add the marinade to the cooked food after grilling. Additionally, aluminum trays should not be reused to prevent any potential health hazards.
Stainless steel trays:
It is preferable to use stainless steel trays for grilling as they are healthier, more durable, and sustainable. Stainless steel trays can be washed and reused multiple times, making them a better choice for grilling.
To prevent herbs from burning, it is recommended to add fresh herbs to the grill towards the end of the grilling process. This will enhance the flavor without risking burning the herbs.
Grilling can be a delightful summer activity, and by following these golden tips, you can ensure a healthier and safer grilling experience.