Safer Grilling

In 2002, Swedish scientists discovered high doses of acrylamides in a range of processed and cooked foods.

What are acrylamides?

Acrylamides are compounds created when amino acids and sugars are subjected to heat above 248 degrees Fahrenheit. According to Dr. Kristin Anderson, researcher at the University of Minnesota School of Public Health, grilling and barbecuing red meat could form these cancer-causing chemicals. But, that is no reason to throw out your barbecue grill. Consider the following suggestions for safer grilling:

• Turn down the heat and cook meat sufficiently to kill bacteria without excess charring.
  

• Do not eat the blackened or charred parts of the meat. Vegetables and fruits are safe to eat even when charred; they do not produce carcinogens.

• Use a drip pan or foil to prevent smoking juices.

• Use low-fat cuts of meat.

• The right kind of marinade can reduce the production of acrylamides. Use an olive oil base and add rosemary and honey to your usual marinade. Refrigerate for at least 4 hours to overnight.