Many health oriented books have directed home cooks to lighten the calorie load and make delicious meals using the back yard grill. And it’s summer so it’s likely you are firing up the Smokey Joe as you read. Well grilling is flavorful when its done right and for sure, fine on occasion, but research is out that links an increased risk of some cancers to the ingestion of charred foods, especially those cooked over charcoal. I know, I know, I know what you are thinking…”what doesn’t give us cancer” right? Once again we return to the age old wise advice for healthy living: everything in moderation. Grilling two to three times a month and using lower temperatures (gas grills can char foods as well) can eliminate the risk and still satisfy that primal urge to spark it up outside. When you do grill-out avoid lighter fluid starters and make sure your grates are very hot before you give them a good brushing to remove any burnt-on food bits.
