Don’t Grill Meat Without This Healthy Tip

While we all love the irresistible smell of meats and veggies grilling outdoors, it should also remind us that grilling meats is the unhealthiest way to cook them due to the carcinogenic compounds that can form called HCA’s (heterocyclic amines). In fact, it’s not just grilling meats that forms these compounds, but broiled, sautéed or seared meats also are affected. The healthiest way to cook meat is in a liquid base, such as soups or crock pot meals.

Keep in mind that you are ingesting various carcinogens all the time, but that the body can naturally protect itself with the food antioxidants you also ingest. This is why it’s always a good idea to make it a point to increase your consumption of antioxidant foods, which are generally the most colorful foods, and are best eaten raw. These foods are medicine for your body.

However, according to certified nutrition specialist Mike Geary, author of The Truth About Six Pack Abs, you can also use spices to both counteract, and also drastically reduce the carcinogens formed when you grill meat.

“Here’s the trick:

“If you’re going to grill meats, marinating them for at least several hours beforehand in liquid mixtures that contain rosemary and other herbs/spices can dramatically help to reduce HCA’s. It appears that the highly potent antioxidants in these herbs prevent HCA formation. So using rosemary, thyme, garlic, oregano and other spices in a meat marinade before grilling meats can drastically reduce any carcinogens that normally would form and give you a healthier meal that’s also very tasty!

“Remember that the more well-done a meat is cooked, the higher concentration of carcinogenic HCA’s can form, so rare, medium-rare are healthier choices than well-done. Wash down your meal with a glass of unsweentened tea (rich in antioxidants) and also a good salad with lots of raw, colorful veggies. By the way, charring vegetables on the grill creates different carcinogens calls acrylamides, so don’t think that the negative effect of charring only applies to meats.”

Enjoy your next barbecue in a healthier style.

Carol Bedrosian is the publisher of Spirit of Change holistic magazine and can be reached at