How To Grill Wisely | Formula For Marinades

What tastes better than meat cooked on the grill?
Mmmm good!
What a bummer that there are dangers to this method of cooking. ~:(

The American Institute for Cancer Research Summer 2007 Newsletter contains information important to you for your good health. I've shared some of the important points with you below:

Some studies show that people who frequently eat grilled or broiled "muscle meats" (red meat, poultry and fish) have higher rates of colorectal and breast cancers. Researchers have identified carcinogens that develop while meat cooks over flames and high heat. These substances are know as heterocyclic aromatic amines (HAAs and HCAs).

These HCAs are not carcinogenic by themselves. Digestive enzymes in our bodies turn them into a potential problem.

What can we do to avoid this dangerous exposure when grilling our meats?

1. Marinating meat, poultry, or fish for at least 30 minutes before grilling may reduce the amount of HCAs formed during the cooking process.

2. Choose lean cuts of meat and trim remaining fat and remove poultry skin before grilling or broiling.

3. Cover the grill with punctured aluminum foil and turn the meat with tongs or a spatula so as not to pierce it and cause dripping that makes flames flare up.

4. Grill for less time by partially pre-cooking the meat, poultry or fish in the oven or microwave. Then briefly grill it for flavor.

5. Avoid charring by flipping meat frequently and cooking at a lower temperature. If it does char, cut away the blackened parts before eating.

6. Grill veggie burgers, tofu, vegetables and fruits which don't produce carcinogens when grilled.

To create a marinade, follow this simple formula:

Something acidic + an herb + a flavoring = marinade

You can use lemon juice, orange juice, or vinegar for the acidic part.
Some herbs that work well in marinades are tarragon, dill, and thyme.
Three popular flavorings are garlic, ginger, and soy sauce.