Photo: Andrew Czap
Admit it, you’ll be out in the dead of winter standing at your grill, inhaling that wafting chicken aroma because the taste of it just reminds you of summer. We love to grill. Everything tastes better when it’s grilled. (Well maybe not everything, but almost)
As with many of our favorite things, there are some downsides. Mainly that flame kissed food contains carcinogens. If you leave it for a long time, you’ll see that black char. Also meat cooked at high temperatures form carcinogenic heterocyclic amines (HCAs) when the amino acids react with creatine in the muscle of the animal. (That should have had a science alert. Did I lose you already?) So should you boil everything? Can I say blech? You can’t make me.
Don’t fret. There are some benefits to grilling and some things you can do to reduce the HCAs that are created with high temperature cooking.
Usually when you grill, food is cooked quickly, which retains more nutrients. (Which is why that wok is such a nutritious way to cook.)
You can also protect your meat from HCAs by marinating, which blocks it or by using a dry-rub coating (yum) which creates a layer of protection and block the flames from creating as many HCAs
You can begin grilling at a higher temperature to seal in the juices and then lower the heat to finish. This helps because it is the high temperatures which create the heterocyclic amines (HCAs), although the flames create carcinogens too. (If it gets really bad just cut off the really charred bits.)
What you eat with your meat can also make a difference in how your body deals with these cancer causers. Cruciferous vegetables; broccoli, cauliflower, kale, watercress, cabbage and bok choy are the cancer warriors of the food world. In this case, when eaten alongside your grilled meat they help your liver detoxify and remove the carcinogens from your body. (Watch for our article on these heroes other cancer fighting abilities. It’s pathetic how much it excites me.)
It’s a good idea to begin to switch your meals to be vegetable heavy with a side of meat for many reasons. Doing so in a grilling context minimizes the concern of the grill.
So pour your glass of wine, heat up your grill and get your winter coat close for those fast approaching frigid grilling nights.
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