Grilling meat without increasing risk of cancer

Grilling is one of my favorite ways to cook foods. However, charred meats (and even vegetables) may increase your risk of certain cancers. Here's one way to fight cancer and oxidative stress without putting your grill away before the winter.

Marinate your foods in antioxidant-containing ingredients-such as rosemary, citrus fruits, and green tea-which may reduce HA levels. Additionally, if you are going to brush the foods with oil, use one that has a high-smoke point, such as avocado oil or high-oleic safflower oil, to help lower the extent of oxidative damage to the oil itself.

Remember that food safety is key. Check out 5 more tips for safe cooking on my blog.

What is the Healthiest Way of Grilling? [WHFoods.org]

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About michaelroussell

Dr. Mike is a nutrition consultant and author with a diverse nutritional background serving as a consultant to professional athletes, executives as well as pharmaceutical and food companies. Dr. Mike is most well-known for his blend of nutritional science and psychology which helps clients make long lasting and power changes to their body and health. Dr. Mike holds a bachelor’s degree in biochemistry and a doctorate in nutrition. He is the author of the 6 Pillars of Nutrition.
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