Grill Healthier to Reduce Cancer Risk

According to the American Cancer Society, if we grill healthier we can limit our risk of exposure to potentially cancer causing HAs.

HAs or heterocyclic amines are chemicals created when meats are cooked at very high temperatures. HAs can be found in grilled, barbequed, broiled and pan-fried meats.

To limit our exposure to HAs, the American Cancer Society suggests these healthier barbequing tips.

1. 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.

2. 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.

3. Avoid charring meat or eating parts that are especially burned and black-they have the highest concentrations of HAs.

4. Add colorful vegetables and fruit to the grill. Many of the chemicals that are created when meat is grilled are not formed during the grilling of vegetables or fruits, so you can enjoy grilled flavor worry-free. Red, yellow and green peppers, yellow squash, mushrooms, red onions and pineapple all grill well and make healthy additions to your plate.

So we can still barbeque, America. We just have to remember to grill healthier to reduce our risk of cancer.