With the weather finally cooling off, more people are venturing outdoors for some home-grilled meals. Research has revealed some alarming evidence of the potential harmful effects of charing of food and carcinogens. Carcinogens are cancer-causing agents. Here are some tips to get the most out of your grill while reducing your exposure to carcinogens and keeping that delicious grilled taste.
Clean Your Grill- prior to grilling, scrub the grill plate to remove any build up from previous grilled meals. This build-up is usually burnt to a crisp, thus high in carcinogens.
Flip Your Food- You want to flip your food at the right time to prevent burning or dark char marks.
Grill Lean Meats- The fat that drips from a fatty cut of meat causes flare-ups and smoke which is known to contain carcinogens. By grilling leaner cuts of meat or trimming visible fat from the meat you will prevent flare-ups and heavy smoke.
Shorter Cooking Time- by cutting food into smaller pieces or partially cooking the food prior to grilling, you will cut the time at the grill and limit exposure to potential carcinogens