Introduction: It is well-known that eating too much grilled food increases the risk of cancer. According to a recent report in the U.S. "Daily Medical News", following these tips can make barbecuing safer and reduce the risk of cancer.
1. Choose leaner meats. Opt for leaner cuts like chicken, fish, and lean beef over fatty ones. Lean meats produce less dripping fat and therefore less smoke during grilling.
2. Grill vegetables. Vegetables are a safer option for grilling because the components they contain are less likely to form carcinogens. Also, vegetables require a shorter cooking time, which further reduces the likelihood of carcinogen formation.
3. Clean the grill thoroughly 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 allows fat from the meat to drip down while reducing the smoke that comes into contact with the food.
5. Pre-cook the ingredients by steaming or boiling first. This reduces the time the food needs to be cooked over the fire, thereby decreasing the production of carcinogens.