Dining at home on meals that you have prepared in your kitchen can be challenging, cost effective and rewarding. Join us as we share recipes, food news, safe food handling, tips for couples in the kitchen and antidotes around food preparation in home.
This time of year there is something absolutely yummy about food
fresh off the grill – the aroma – the taste.
It makes my mouth water. Whether
your preference is grilled meats, grilled veggies, or grilled fruit, food just
tastes better when it’s prepared on the grill.
Plus, who wants to be stuck inside cooking while everyone else is
outside enjoying the summer?
But is grilling as healthy - or healthier - than other
In some respects, grilling is definitely healthier. Since you don’t need to add any oil or fats when
cooking on the grill, you avoid soaking up fat into the foods. Plus fat drips off grilled meat, rather than
going back into it. Also, valuable
nutrients are retained in grilled food that would be lost in the water if boiled. Finally, grilling adds flavor to food without
adding fat or salt or any unhealthy additives.
However, there is one thing you do need to be aware of – research
has shown that cooking meats at very high temperatures can cause a higher risk for
cancer. According to an article by Rebecca Viksnins Snowden on the American
Cancer Society’s website, “…cooking meats at very high temperatures
creates chemicals (heterocyclic amines, or HAs) that might increase cancer
risk. Heterocyclic amines (HAs) are created by the burning of amino acids and
other substances in meats cooked at particularly high temperatures and that are
particularly well-done.” Snowden
continues, “HAs turn up in grilled and barbecued meat as well as broiled and
So if you want to take advantage of the health benefits and
avoid the potential health risk of grilling, you can either grill your food at
a lower temperature or grill just fruits and vegetables, which don’t create the
harmful chemicals meat does. If you can’t
resist a grilled steak, here are some tips from Snowden to keep it healthier:
·Choose lean cuts of meat and trim any excess
fat. Fat dripping onto hot coals causes smoke that contains potential
carcinogens. Less fat means less smoke.
·Line the grill with foil and poke small holes in
it so the fat can still drip off, but the amount of smoke coming back onto the
meat is lower.
·Avoid charring meat or eating parts that are
especially burned and black – they have the highest concentrations of HAs.
Grilling, like any cooking method, is only as healthy as the
food you begin with, so choose wisely.And if you add unhealthy marinades or condiments, you counter-act the
benefits of grilling.With a little
thought, you and your family can enjoy healthy and tasty meals fresh off the grill.
Remove excessive fat from chicken and
wash with salt water then drain.
Combine all ingredients in plastic bag
and marinate for 1 – 2 hours.
Preheat grill to medium. Cook chicken on the skin side for 10 to 12
minutes and then turn over and cook for the same amount of time - cooked
through (internal temp at 160 degrees). If there are flare-ups, move the chicken
out of the way so there is no sooty film on the chicken. Baste any leftover lemon balsamic mix once
the chicken has turned over. The
chicken is done when the juices run clear when the pricked at the thickest part
of the thigh.
Wildtree products are All natural, preservative free, no dyes and low in sodium and sugar.