It is that time again - Summer. We are outdoors, sharing the cooking, and we are grilling.

So ....what are you choosing?

Did you know :Carbon monoxide is added to (some) meat.
“If some of the meat in supermarkets is looking rosier than it used to, the reason is that a growing number of markets are selling it in airtight packages treated with a touch of carbon monoxide to help the product stay red for weeks." This means it can be sold for almost 1 month after it left the processing plant. This does add a higher risk of salmonella.

Or: that arsenic is added to chicken to kill off parasites and promote growth?
Arsenic is a recognized cancer-causing agent and many experts say that no level should be considered safe. Arsenic may also contribute to other life-threatening illnesses, including heart disease and diabetes, and to a decline in mental functioning.”

So now you have chosen organic, grass-fed, and free-range meat, now it should be "safe" right? - Not quite.

Most do not realize just how unhealthy grilling can be. Some of you might have heard that charcoal develops carcinogens. Imagine cooking your food behind the exhaust of a running car.

The other issue about traditional grilling is the excessive high heat, which especially happens with meat (red, white, and poultry). The muscle protein react to the high heat and develop carcinogenic compounds as well which can alter our DNA and be the beginning process of cancer development.

A study has shown that high consumption of barbecued meat can up to double the risk of color cancer. You especially need to reduce or avoid any charring as that is even higher in carcinogen content.

Then what. We cannot grill this summer? Sure you can.

Foods to choose for healthy grilling.        

Personally, I love grilling. It brings back my memories of the outdoor living style that I am used to from Denmark. It normally means that you share the cooking with others and the meals are more casual. And it is a great way to eat whole food.

Here some ideas for healthier grilling.

• Use an electric or gas grill.
• Slow-cook
• Make sure flames are not reaching the food you grill.
• Use less fatty food; less dripping and therefore less flames = less charring
• Raise the grate higher.
• Use a grilling basket and/or fish basket.
• And of course; choose something other than meat.
• Vegetables are great on the grill.
• Fish is an easy and healthier choice. Salmon, Tuna, Monk-fish, and of course whole fish which are great on a grill. Shrimp and scallops can go on a kebab.
• Kebab is a great way to have meat in smaller doses and with less time on the grill required. It is also a great way to add vegetables which helps your overall health.
• If you are choosing beef, at least go for free range and grass-fed beef. It is lower in calories and fat and at least the cows are treated better, you support local farmers, and less pollution than factory farming.

Some great vegetables to grill:

Asparagus, sweet potato, onion, mushrooms, especially portabello, garlic (the whole thing), zucchini and squashes, endives, tomato, corn on the cob, peppers and eggplant.

Do not over cook and you'll have vegetables better than you thought possible. They also make a great choice because they contain nutrients and phytochemicals which stimulate enzymes that can convert the damaging agents in grilled meats to a form that can more easily be eliminated from the body. Green foods in general help the detoxification process and is therefore recommended as a stable food choice.

This then of course also means: make a huge bowl of fresh salad from field greens with any summer grill meal.

Yours grilling, Jeanette