The Healthier Ways of Grilling
What is the prevailing view on grilling? Is it a good or bad thing? In restaurants, one of the golden rules of healthy eating is to choose grilled foods over fried ones. In general, grilling food is a healthier option because there is no batter coating or dripping grease. Moreover, grill enthusiasts need not despair: a new, healthy and nutritious way to grill is possible!
Various Methods for a Healthy Grilling
If you grill in accordance with these recommendations, you won't have to worry about feeling guilty afterwards.
1. Grill Vegetables and Fruits
Whether you're also grilling meat or fish, it's a great idea to grill fruits and vegetables. We must all consume more fruits and veggies, and it is an appetizing way of serving them. Consuming fruits and vegetables reduces the risk of heart attack, stroke, obesity, and certain forms of cancer. Grilled meat can be paired with antioxidant-rich fruits and vegetables, which is a great idea.
2. Grill Wisely, Grill Lean
Start with lean cuts of meat that have been cut of noticeable fat and skin before placing them on the grill to reduce the amount of morbidly obese that will drip down onto the coals. If you start off by putting on the grill a very toned cut of pork or beef, or chicken without the skin, you're is off to a pretty good start.
3. Reduce Grilling Period
Cook meat, chicken, and fish in smaller portions so they cook more quickly and reduce the time spent on the grill. Meat, tuna, and chicken can also be partially cooked in the oven to cook before being finished on the grill.
4. Marinate
You have to love the concept of marinating cuts of meat, fruits, and vegetables to infuse them with flavor. Some common marinade ingredients are beers, vinegars, lemon or lime juice, garlic, onions, basil, and spices. To reduce the amount of fat that drips on the coals, use fat-free or low-fat marinades on grilled meats, fish, and poultry. Some studies have demonstrated that marinating before grilling can reduce the creation of HCAs by as much as 92 to 99 percent.
5. Smoke and Fire
Intense temperature and hot surfaces create heterocyclic amines in protein-rich steak, poultry, and fish. The smoke from grilled fat drips and burns includes polycyclic aromatic hydrocarbons. Both chemical groups are linked to cancer. There are a number of ways to prevent the growth of heteroatoms amines and polyaromatic: Position the grill with holographic foil. Less heat for longer cooking Keep a water spray bottle helpful to regulate fatty flare-ups.
Final Thoughts
Give produce and fruits equal billing alongside meat. Similarly to meat, grilling fruits and vegetables intensifies their flavor. Separate uncooked meat, chicken, and fresh fish from veggies and other foods. Measure the temperature of grilled chicken, meat and fish with a food thermometer. Grilled foods should be served on fresh plates, not the same ones which held them raw.
