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How To Make Grilled Meats Healthy

Introduction

Grilling outdoors is a great way to get out of the indoor kitchen and enjoy the company of your family and friends on outdoor meal preparation. Summertime or during times when the weather heats up is usually a wonderful time for grilling. Whether your menu is something more elaborate or some simple burgers, you can serve a healthy grilled meal just by following a few tips during preparation. Here are some tips to make grilled meat healthy.

How to make grilled meat healthy

Clean your griller

One of the tips on how to make healthy grilled meat is to start by ensuring that your grill is clean and tidy. If the grill is not cleaned up the charred builds up on the grill and eventually transfers to the meat. To give the grill a good clean, one is supposed to brush off the charred or dirt using a brush. Then, later on, wipe it down with a bunch of paper towels or a piece of cloth to make sure no piece of grill cleaning bristles gets into your meat or food.

Marinate

Adding flavoring to the meat marinade by adding some organic herbs and spices instead of artificial ingredients is a great way to prepare healthy grilled meat. Meat marinades with spices, herbs, and aromatics such as oregano, mint, sage, garlic, thyme, onion, rosemary and ginger may greatly reduce the formation of HCA. Many herbs and spices used for making marinades have elements that are beneficial in helping reduce the formation of carcinogens.

Practice safe grilling

One should make sure to practice safe grilling by keeping seafood, poultry and raw meat separate from other foods and vegetables. It also recommended that individuals should use a food thermometer to check the internal temperature of grilled poultry, seafood, and poultry. After grilling one should place the grilled meat or food on a clean plate and not the one used initially for placing the raw meat.

Smoke and fire

Exposing poultry, fish and protein-rich meat to open flames and high heat produces heterocyclic amines. This causes the fat to burn and drip on the grill which results in smoke that contains aromatic hydrocarbons. These chemicals have been linked to causing some various types of hazardous cancerous diseases. One can reduce these chemicals by using different types of grillers by SS and lining the grills with foil pierced with small holes. One can also have a bottle of spray with water to control the flare-ups due to fat in the meat. It is also important to cook the meat longer at a lower temperature to reduce the negative detrimental chemicals.

Grill fruits and veggies

Grilling intensifies or increases the flavor in vegetables and fruits just like it does on fish, poultry, and meat. Eating more vegetables and fruits which are rich in antioxidants which are very essential in improving your health. Grilled vegetables and fruits also do not form any hazardous chemicals thus one does not have to worry about the risks of getting any harmful diseases. Some of the fruits and vegetables that are great for grilling are onions, potatoes, garlic, pumpkins, pineapples, tomatoes, and sweet potatoes.

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