Ah, summer and the wonderful smell of BBQ!

While barbecuing allows you to spend quality time with family and adds character to your food, it also carries certain risks. 

Indeed, some scientific studies have suggested that cooking foods like meat, poultry, and fish at high temperatures can lead to the formation of carcinogenic substances called heterocyclic amines (HCAs). Marinating with herbs would be one way to reduce HCA formation.

Our nutritionist-dietitians remind you of 5 simple rules to enjoy BBQ cooking without suffering the consequences! 

1. Grill vegetables. Because they are low in fat and protein, cooking vegetables does not lead to HCA formation.
2. Choose lean meats and poultry. Choosing a lean cut of meat reduces the amount of fat dripping onto the briquettes, thereby reducing the release of carcinogenic substances. Opt for skinless chicken or turkey breast; veal chops or cutlets; eye of round, outside round, inside round steak, loin, strip loin, top and tip sirloin; butterfly chops or pork tenderloin.
3. Handle meat with tongs! Piercing the meat to turn it promotes the dripping of cooking juices and charring. Instead, use tongs or a spatula. Plus, you'll retain all the flavour and tenderness!
4. Cook in foil packets. Cooking in foil packets or on a BBQ-designed wooden plank is ideal for reducing contact between your food and the flame.
5. Reduce cooking temperature. Slow cooking at a low temperature will produce healthier and more flavourful meats and poultry! Note that the upper rack can also be used for cooking.

 

Have a healthy summer!