Grilling is a great way to spice up your dinner routine. But grilling meat, poultry or fish can also expose you to carcinogens, cancer-causing agents.
When fat from meat drips into the flame, it creates smoke filled with polycyclic aromatic hydrocarbons. This smoke coats the food, which we ingest.
Another type of carcinogen is formed when meat is cooked over high heat. Extreme temperatures create a reaction in the meat that produces a cancer-causing effect.
The good news is that if you take a few precautions, you can enjoy the fun and food of outdoor cooking and stay healthy, too.
By using marinades and herb rubs on meats, poultry and fish during grilling, not only are you adding a lot of flavor, but you're providing protection from the formation of carcinogens.
Here are two recipes for marinades perfect for the grill:
HERB PACKED VINAIGRETTE
Just before serving, toss the greens with half of the mixture. Store the other half in the refrigerator for later use as a marinade. This will keep for 2-3 days.
HERB AND SPICE RUB
Content provided by the Joan Karnell Cancer Center
When fat from meat drips into the flame, it creates smoke filled with polycyclic aromatic hydrocarbons. This smoke coats the food, which we ingest.
Another type of carcinogen is formed when meat is cooked over high heat. Extreme temperatures create a reaction in the meat that produces a cancer-causing effect.
The good news is that if you take a few precautions, you can enjoy the fun and food of outdoor cooking and stay healthy, too.
By using marinades and herb rubs on meats, poultry and fish during grilling, not only are you adding a lot of flavor, but you're providing protection from the formation of carcinogens.
Here are two recipes for marinades perfect for the grill:
HERB PACKED VINAIGRETTE- 2 Tbsp. red wine vinegar
- ½ Tbsp. chopped shallots
- 2 cloves chopped garlic
- 2 tsp. each: chopped fresh basil, tarragon, oregano and parsley
- Salt and pepper to taste
- ¼ c. extra virgin olive oil
- 4 cups of salad greens
Just before serving, toss the greens with half of the mixture. Store the other half in the refrigerator for later use as a marinade. This will keep for 2-3 days.
HERB AND SPICE RUB
- 1 Tbsp. each chopped fresh basil, tarragon, marjoram, thyme, rosemary and parsley
- 1 Tbsp. ground pepper, cumin, curry powder and ground coriander
- ½ tsp. cayenne pepper
- 1 Tbsp. maple sugar
- ½ tsp. salt
Content provided by the Joan Karnell Cancer Center
