Memorial Day is the unofficial
beginning to summer - relaxed meals and cooking on the grill become the norm.
Besides remembering safety tips around the grill, there are a few nutritional
reminders, too. Cooking meats in certain ways can actually cause the formation
of cancer-causing chemicals called heterocyclic amines or HCAs.
Tip for grilling protein: don’t char
or burn beef, pork and poultry; fish and shellfish. Try veggie burgers and Portobello
mushrooms which do not have harmful HCAs.
Reduce cancer risk when grilling
meats - microwave then first to minimize grilling time; use low heat for
grilling; and cook only to medium-rare.
Reduce cancer risk overall …. focus summertime menus on fresh produce (from your garden and
local Farmer’s Market), whole-grains, and healthy oils.
Colorectal, pancreatic and breast
cancers have all been linked to eating well-done, fried or barbequed meats
often. Also, stomach cancer risk is increased threefold with over-grilling
animal protein. As you enjoy easy meals
on the grill, think healthy cooking: lower heat, shorter time, and don’t char
or burn the meat. Also plan on healthy side dishes such as red skin potato
salad, baked beans, coleslaw, berry fruit salad, fresh peach slices, and
watermelon chunks -in other words, take the attention OFF of the meat!