How To Grill Safely
Excerpted from Radical Metabolism by Ann Louise Gittleman, Ph.D., C.N.S.
Nothing says outdoor fun more than a cookout! However, health-wise, the oxidative reaction of charcoal grilling (a combination of browning and charring) is somewhat toxic. Food can also soak up added chemicals from charcoal briquettes. Therefore,if you’re a charcoal fan, please be sure to trim off any charred, burned, or blackened portions of your food. Gas grilling is another option, especially if you have no sensitivity to hydrocarbons, the by-products of gas combustion. The safest way to protect your food from harmful substances formed during the grilling process is to marinate, marinate—and then marinate some more! Research shows marinades can reduce carcinogen production as much as 99 percent. Non-GMO, gluten-free dark beer makes one of the best marinades! Or, combine about 1 cup of avocado oil with 1/2 cup of freshly squeezed lime or lemon juice, and 1/4 cup of apple cider vinegar seasoned with some of your favorite herbs, such as rosemary,oregano, and thyme. For a sweeter marinade, you can add a little stevia or monk fruit sweetener. Remember to use extra caution with ground meat, which is more subject to oxidation than whole meat, so cook it as soon as possible.