Cooking your meats at high temperatures on the grill can create harmful by-products called Heterocyclic Aeromatic Amines (HCAs). Research suggests these compounds could up the risk of certain cancers, such as stomach cancer. But, there are some ways to reduce those cancer-causing substances when you grill this weekend.
Spice it Up
Mixing some rosemary into your burger patties may make them tastier and healthier too. This spice has been shown to reduce the production of harmful high heat compounds by as much as 90%. The anti-oxidants in this spice likely neutralize the precursor compounds before they turn into HCAs on the flame. Studies show thyme, sage, and garlic may also do the same.
Flavor with Fruit
Many fruits are high in anti-oxidants and they can reduce the production of cancer causing HCAs on the grill. Try mixing 1/3 cup of chopped up tart cherries, apples, or pineapples into each pound of ground meat before forming patties for the grill. Fruit juice can also provide a low calorie healthier alternative to high fat oils for the base of your marinade.
Cool it Down
You can also reduce the production of cancer-causing substances by just turning down the grill and cooking the low and slow way. Frequently flipping your patties also tends to reduce the temperature and slow down cooking.
So go ahead and fire up the grill this weekend in a healthier way and let me know how you liked these tips!
