{"id":1948,"date":"2013-06-10T19:27:00","date_gmt":"2013-06-10T23:27:00","guid":{"rendered":"https:\/\/www.willclower.com\/blog\/2013\/06\/let-the-flames-begin-how-to-grill-healthfully-this-summer.html"},"modified":"2016-09-19T11:25:53","modified_gmt":"2016-09-19T15:25:53","slug":"let-the-flames-begin-how-to-grill-healthfully-this-summer","status":"publish","type":"post","link":"https:\/\/www.mymedwellness.com\/blog\/?p=1948","title":{"rendered":"Let The Flames Begin!! How To Grill Healthfully This Summer"},"content":{"rendered":"

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Grilling can be great, or it can introduce carcinogens to your food … depending on nothing more than what you cook, and how you cook it. <\/span>

<\/span>Follow @willclower<\/a><\/span><\/p>\n

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The best part of this <\/span>nutrition <\/span>advice is that it’s the same advice I would give you to make your food taste better!!<\/span><\/div>\n
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Take it easy on the Woolly Mammoth <\/b><\/span><\/span><\/div>\n
One of the main problems is grilling over a very high heat. I know we love the flames because it makes us feel all CAVEMAN and all, tossing a woolly Mammoth on the Barbi, and all. But this is exactly what can convert proteins found in red meat, pork, poultry and fish into heterocyclic amines (HCAs). These chemicals have been linked to breast, stomach, prostate and colon cancer.<\/span><\/span><\/div>\n
This is what we call “the danger from within”, because it arises from the meat itself. The other danger comes from outside the meat, in the form of <\/span><\/span>polycyclic aromatic hydrocarbons (PAHs). This arises (literally) from the smoke that forms when fat drippings drip their drippage onto the coals.<\/span><\/div>\n

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The Good News. <\/b><\/span><\/div>\n
You don’t have to give up grilling. Just follow a few simple rules this summer (adapted from US News & World Report<\/span><\/i>). <\/span><\/div>\n