Grilling the Healthy Way

Scientific studies have found that grilling produces two types of cancer-causing agents, known as carcinogens. The first are heterocyclic amines (HAs), which are formed when the muscle protein of meat, poultry or seafood is directly exposed to high radiant heat. The second are the polycyclic aromatic hydrocarbons (PAHs), which are produced when fat from meat drips into the charcoal. This will create a smoke that deposits the chemical to the food.

Despite these scary facts, though, grilled food remains everybody's favourite. However, for the health buffs, enjoying these foods is not possible without the attacks of guilt. If you are one of them, consider yourself lucky because you can now enjoy your favourite dish without having to risk your health. Electric grills are now available, so you can grill pork, chicken, fish and shellfish the healthy way.

Electric grilling is an innovative cooking method recommended by nutrition experts. This is because it does not burn and char food like that in charcoal grilling. In addition, unlike deep frying and or pan sautéing, it adds no fat to food - an important benefit to people who are following a healthy diet.

But of course, preparing healthy grilled food is not only achieved by using electric grills. There are some grilling techniques that will help you control your consumption of HAs and PAHs. One of these techniques is to use only lean meat cuts or trim any excess fats. This will minimise the amount of fat dripping onto the heating source, reducing the production of PAHs in return. Another way is to use vinegar, citrus juice or red wine as marinades. This is because these liquids are rich in antioxidants, which can help prevent the formation of HAs. Precooking meat and wrapping fish in foil can also reduce the amount of unhealthy chemicals present in the grilled food.