During the warmer months, it's all about the barbeque. Of course, we have been known to barbeque during winter in the snow, but for the purpose and timing of this discussion, when it's summer in the northern hemisphere, almost everyone fires up the barbeque. Because research has suggested that barbequing meats can increase cancer risks associated with charred food, the
Dana Farber Cancer Institute offers these tips to grilling red meats, poultry and fish safely:
- Choose lean cuts of meat. Trim excess fat and remove the skin.
- Avoid thick marinades, as they increase charring. Use thin marinades that have vinegar or lemon as one of the ingredients.
- Flip burgers once every minute.
- Place food at least six inches away from the heat source.
- Line the grill with perforated aluminum foil to prevent drippings from creating smoke.
- Cook on cedar planks.
- Consider kabobs. They take less grilling time.
- Consider grilling your favorite vegetables instead of just meat.
These tips are followed with some common sense advice. If you avoid charring all the red meat, poultry and fish you barbeque, the expert nutritionists at the Dana Farber Cancer Institute state that your risk of getting cancer from grilling food is extremely low. According to the information, not eating a diet rich in fruits and vegetables is a bigger risk factor for cancer than eating the occasional barbequed meats. I like common sense perspective.
