With the arrival of warmer weather, we are finally able to turn off the stove and oven, and put away the winter soup recipes. It’s time to start grilling! But be careful how you grill your meat, because it might not be as healthy as you think. A recent study by the University of Minnesota suggests that well-done and charred meat may pose a risk of cancer.

As meat cooks, carcinogens develop when fat drips into the heat source, and when other various chemicals in the meat are exposed to high temperatures, according to Charles Sawyer, DC, senior vice president at Northwestern Health Sciences University. To lessen the amount of carcinogens in your meat, Dr. Sawyer suggests these grilling tips:

• Clean your grill before you use it to remove the build up of carcinogens;
• Cook your meat at a lower temperature to reduce the risk of the chemical reaction (but make sure the meat reaches 160° F to kill bacteria);
• Wrap your meat in perforated foil – the fat will drip out but the meat will stay protected from the carcinogenic smoke;
• Grill leaner meat – less fat dripping makes for less carcinogenic smoke;
• Marinade your meat. Researchers believe that marinades may draw out the chemical precursors to carcinogens;
• Don’t eat burnt or charred pieces of meat. If that is your favorite part, eat it sparingly; and
• Grill vegetables instead! Portobello mushroom burgers or vegetable kabobs can make for a tasty and healthy meal.

It is common knowledge that undercooked meat can cause food poisoning, but it’s important to keep in mind that overcooked meat poses a health risk as well. So keep these tips for healthy grilling in mind for your next backyard barbecue.

Source:  Natural News Service, Northwestern Health Sciences University.