Your Health

Healthy grilling

Here are some tips on how to reduce your risk while barbecuing:

• Always try to buy lean meat and cut off visible fat before you throw your meat on the grill.
• Cook smaller meat portions like kabobs, or pre-cook meat, to cut down the length of time meat is on the grill. Try adding colourful vegetables to your barbecue mix, including zucchini, red peppers and mushrooms.
• Grill at lower temperatures and turn meat often. Cut all charred and burned portions off meat before eating.
• Marinate meat for at least an hour before barbecuing. Studies show that sauces with spices and herbs from the mint family can reduce the formation of harmful chemicals by as much as 70 per cent.
• Use tongs to turn meat instead of a fork. Using a fork will puncture meat causing fat to drip onto the grill.
  

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	About Wave Wave is published six times a year by the Winnipeg Health Region in cooperation with the Winnipeg Free Press. It is available at newsstands, hospitals and clinics throughout Winnipeg, as well as McNally Robinson Books. Read the Summer 2009 issue of Wave