Safe Grilling Tips for Healthy Barbecuing

Grilling is a great way to enjoy the weather, but it’s important to make sure that your barbecue recipes are not only delicious, but are food safe and will lower the amount of cancer-causing chemicals that form. Barbecuing meat, poultry and fish can create chemicals that may cause changes in DNA that can lead to cancer. Christy Brissette, Registered Dietitian and Geremy Capone, Wellness Chef at the ELLICSR Kitchen at the Princess Margaret Cancer Centre share tips on how to keep grilling safe and healthy and provide a quick and easy recipe for tasty BBQ’d Jerk Chicken.

Summary
To lower the amount of cancer-causing chemicals when grilling:

– Use red meat and processed meats less often
– Grill chicken, fish or vegetarian options more often
– Marinate food for at least 30 minutes before grilling
– Choose leaner cuts of chicken or meat
– Cook food on the side with less heat
– Use aluminum foil or cedar planks

For food safety:
-Set aside some of the marinade before adding chicken, fish or meat
-Marinate food in the fridge
-Throw away any used marinade
-Use a digital thermometer to be sure food reaches a safe temperature

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These materials are to be used for informational purposes only. They do not replace professional medical advice, diagnosis or treatment. Please consult your health care provider for advice about your health and medical condition.

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