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Cancer Fighting Grilling Tips & Marinade Recipe for a Happy Fourth!

Written By Heather Collins 02 Jul 2015

 

 

Summer's Here and it's time to fire up the BBQ!

Before you start throwing down steaks on the grill, we recently learned that grilling meat at a high temperature can have a carcinogenic effect. Bummer! No one wants that at your next outdoor grilling extravaganza.

But we've got you covered! We found a meat/fish/veggie marinade that has been shown to reduce those evil cancer causing effects. Dr. Richard Collins, nationally known as The Cooking Cardiologist, discovered that a researcher in California served this marinade at a picnic and the cancer causing agents were significantly reduced on the meat when grilled. 

So what are those carcino-bad-causing-cancer-things again? Think of it like this, HCAs (heterocyclic amines aka the bad things) form when grilling “muscle meats” like poultry, red meat and fish. According to the American Institute for Cancer Research, marinating meats can reduce HCA formation by as much as 92 to 99 percent.  

When there's fire, there's BBQ...and more!

As much as we like to see flame, Dr. Collins says you need check for fire flare ups on the grill, because that's an indication of meat fat dripping onto the heat source. So much for flame broiled, thanks to carcinogenic PAHs (polycyclical aromatic hydrocarbons). Those guys form and accumulate on your food and become the unwelcome guest at the party. Simply use a squirt bottle of water nearby to quickly douse the flames and keep food to the side of the heat source, not directly on it. 

It's In the Sauce!

Keep those cancer causing agents at bay with this marinade. This secret sauce is great in keeping lower fat meats such as a center cut pork chop, tenderloin or buffalo tender and juicy on the grill. Dr. Collins suggests to use all seven ingredients and to add any additional spices to the actual protein after it has been prepared, allowing the heat to flavor the meat. 

BBQ Marinade for Meat & Veggies courtesy of Dr. Richard Collins, The Cooking Cardiologist

Ingredients:

  • 1/2 cup rice vinegar or balsamic vinegar
  • 1 Tablespoon Mustard 
  • 1 Tablespoon EVOO 
  • 1 Tablespoon Lemon Juice
  • 1 clove garlic chopped 
  • 1 Teaspoon sugar
  • 1 Teaspoon Sea Salt 

Recipe: 

Mix together all ingredients in shallow bowl and cover. Place beef or chicken or fish or vegetables in marinade turning every 30 minutes for 1-2 hours before grilling. Be sure to keep in the refrigerator during the marinating process. Place meat on grill (at proper temperature and cook). This is important: Discard the marinade and do not use to baste the meat. 

Rice vinegar works best for chicken and fish and veggies/Balsamic is great for pork and beef and veggies, too.