Post by skinnysue on Jun 26, 2012 9:57:06 GMT -5
“Nutrition Tips” for Healthier Grilling Grill tip #1 Keep your grill clean by scrubbing with a brush before and after grilling food. Scrubbing keeps the buildup of carcinogens left on the grill grates to a minimum and makes your food taste so much better. A carcinogen is any substance, radionuclide, or radiation that is an agent directly involved in causing cancer. This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes.... Tip 2: Stick to Grass fed, and free range meat… There is a lot of risky business going on in meat production business now a days, and alot of sick manufactuer animals out there going into our supermarkets and being sold. Your best beat is to stick to the free range, and cage free meat that is feed with grass, and not sick at all. Tip 3: Stick to the leaner meats. Choose meats such as buffalo or elk that are leaner than beef. For poultry, choose white breast meat without the skin. Select lean cuts of beef such as round, sirloin and tenderloin. For ground meats, go with the leaner cuts of buffalo or beef and ask your butcher to grind them for you. Be sure to trim all excess fats before grilling. Tip 4: Oils for Grilling It’s really important to pick oils with a high smoke point for grilling. My favorites are PURE olive oil. Make sure you also prepare your marinades with this oil. NEVER use Extra Virgin Olive Oil for marinades or grilling, as it has a very low smoke point and is way too expensive to waste on cooking. You can finish off dishes with it instead. Tip 5: Veggie Grilling Try to think out-of-the-box when it comes to grilling. I know that burgers and steaks are synonymous with grilling out, but try going veggie to at least a few BBQ’s: Try to grill whole Portobello Mushrooms, marinated tempeh, sliced fennel etc. You can also make fantastic veggie kabobs with all these veggies too.