Summertime….and the Grillin’ is Easy

Written by Robyn Holder Robyn Holder

Published: 25 June 2017 25 June 2017

There has been a lot of science talk on grilling foods – by gas or charcoal.  Grilling foods means using high heat – usually defined as above 248 degrees – and this high heat causes a chemical reaction in the food – advanced glycation end products (AGEs) and potential carcinogens. 

One of my favorite nutritionists, Ann Louise Gittleman, in her new book series, The New Fat Flush Plan, provides an easy understanding on one of our favorite ways of cooking.

When food is grilled with charcoal, not only do these AGEs form - the browning and charring you see, but meats and veggies might absorb chemicals from the charcoal.  One way to reduce this exposure is to cut off any charred, burned, or blackened parts (I know…they used to be my favorite parts of the meat, too!).

Another thing many health professionals advocate is marinating the meats we grill.  Healthier and delicious!

Dr. Trevor Cates, in her book, Clean Skin from Within, explains the science behind marinating is that an acidic ingredient, such as lemon juice or vinegar, helps to reduce AGEs.  Gittleman says research has shown marinating can cut down on carcinogen production by almost 90 percent! 

Gas grilling seems to be a safer way to go, but marinating is still helpful. 

Here is a delicious marinade.  Try it this weekend!

1 cup olive oil

½ cup fresh lemon or lime juice

¼ cup apple cider vinegar OR ¼ cup red wine

¼ cup soy sauce or Braggs Liquid Aminos

Your favorite herbs:  garlic (minced or chopped), rosemary, oregano, ginger, sea salt, onion, chives.

Marinate your meats overnight, or for a few hours prior to grilling.  This marinade will add a delicious flavor to your meats, and will add a healthful element to your grilling!  Give it a try!

To Your Vitality!