September 12, 2008, Newsletter Issue #181: Healthy Grilling
Tip of the Week
Outdoor grilling isnīt the healthiest way of eating-smoke and fire can produce carcinogenic (cancer-causing) chemicals in foods-but there are ways to make grilling safer.
Try the following:
*When lighting the grill, use a chimney lighter, not charcoal-lighting fluid or self-lighting packages of charcoal. These leave residues from toxic chemicals on your food.
*If possible, use an electric grill-they produce little if any smoke compared to charcoal or gas grills.
*Avoid high-temperature grilling of foods that contain fat and protein, such as hot dogs, hamburgers, and chicken. Fat and oil can drip, causing smoke fires. Trim all excess fat from your cuts of meat.
*Precook your meats in the oven or on the stove, and then finish them off on the grill to get that barbecued flavor. Make sure all meat is cooked thoroughly, but not charred or blackened.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| William Pirraglia |
