Introduction: It is widely known that eating too much grilled food can increase the risk of cancer. According to a recent report in the U.S. "Medical Daily", following these tips can make grilling safer and reduce the risk of carcinogens.
1. Choose lean meats more often. Opt for less fatty meat and more chicken, fish, and lean beef. Lean meats produce less dripping and smoke during the grilling process.
2. Grill vegetables. Vegetables are a safer grilling option because the components they contain are less likely to produce carcinogens in the first place. Additionally, vegetables require a shorter cooking time, which further lowers the chance of carcinogen formation.
3. Thoroughly clean the grill before grilling. This also helps reduce carcinogenic substances like smoke produced during the grilling process.
4. Place a layer of aluminum foil on the grill. Poke some small holes in the foil; this way, fat from the meat can still drip down, but less smoke will adhere to the food.
5. Pre-cook the ingredients by steaming or boiling first. This reduces the time the food spends on the grill, thereby decreasing the production of carcinogens.