Healthy Grilling Basics

With the summer unofficially starting this weekend, I thought this would be a perfect time to share some easy tips to keep your BBQs both tasty and healthy:

  • Reduce PAHs (polycyclic aromatic hydrocarbons) and HCAs (Heterocyclic amines) – These are the two carcinogens produced via the char (HCAs) and smoke (PAHs) associated with grilling. To reduce carcinogens, cook meat at lower heats (hence producing less char). Also, cook meats over a base of perforated tinfoil to prevent meat drippings from becoming toxic smoke.
  • Keep it Clean – After cooking, make sure to dry-scrub the grill with a wire bbq brush so you don’t leave any charred bits behind for your next grilling session.
  • Add herbs – Don’t forget to add herbs to meat while marinating and grilling to up the antioxidant factor and lower carcinogens. Some great herbs to add include rosemary, basil, mint, sage, savory, marjoram, oregano, garlic and thyme.


Happy Memorial Day