Description

The Popularity of Grilling 

• Talk about how common grilling is—backyard parties, holidays, tailgates.

• Mention the enjoyment: flavor, outdoor time, social gatherings.

"Grilling is a summer ritual for many of us. It’s fun, it’s tasty, and it gets us outside. But like anything else, there’s another side to the story."

 

What Are the Hazards? 

1. Formation of Harmful Compounds

• Heterocyclic amines (HCAs): formed when meat is cooked at high temperatures.

• Polycyclic aromatic hydrocarbons (PAHs): created when fat drips onto flame and creates smoke, which sticks to the meat.

"When meat is cooked over an open flame, especially at high temperatures, it can form chemicals like HCAs and PAHs. These compounds have been linked to cancer in animal studies—and while research in humans is ongoing, it’s something we should pay attention to."

2. Char and Smoke Inhalation

• Charred meat = more HCAs

• Inhaling smoke = exposure to PAHs and volatile compounds (especially for frequent grillers)

3. Cross-contamination

• Undercooked meats, poor handling of raw meat, or using the same plates can lead to foodborne illnesses (also known as food poisoning, are illnesses caused by consuming contaminated food or beverages. These illnesses are typically caused by bacteria, viruses, or parasites that contaminate food, or by toxins or chemicals present in food. Symptoms can range from mild stomach upset to severe, even life-threatening, conditions).

4. Fire Safety and Burns

• Grease fires, faulty propane tanks, lack of fire extinguishers—more common than you'd think.

How to Grill Smarter 

1. Pre-Cook Meats:

"Try pre-cooking meats in the oven or microwave, then finish on the grill. It reduces the time exposed to high temps."

2. Use Marinades:

"Marinating meats, especially with herbs and acidic ingredients like lemon or vinegar, can significantly reduce HCA formation."

3. Grill Veggies and Fish:

"Vegetables don’t form HCAs and are less prone to PAH accumulation. Fatty fish like salmon cook quickly and are packed with omega-3s."

4. Avoid Charring:

"Trim off blackened or charred pieces before eating."

5. Clean Your Grill:

"Built-up residue can contribute to flare-ups and harmful smoke."

6. Keep It Lean:

"Choose leaner cuts of meat to reduce fat drippings."

Grilling isn’t off-limits, but being aware of the risks helps you make better choices. With a few smart swaps and safety tips, you can still enjoy your favorite BBQ flavors—without the hidden health hazards.

If you found this helpful, share it with your favorite grillmaster—or better yet, grill together and test out some of these tips. Stay safe, stay healthy, and keep enjoying the season. 

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For more information about the hosts, please visit their websites and follow them on social media:

Dr. Glenda Shepard - Doctor of Nursing Practice/Advanced Registered Nurse Practitioner/Certified Nutrition Coach/Certified Personal Trainer/Certified Intrinsic Coach

https://www.triumphantwomancoaching.com/

FB - https://www.facebook.com/glenda.shepard1

 

Robin McCoy - Certified McIntyre Seal Team Six Coach and John Maxwell Team Trainer/Speaker/Coach

https://www.thewellnessfactor.coach/

IG - https://www.instagram.com/RobinRMcCoy

FB - https://www.facebook.com/robin.mccoy1

 

Produced by KB Podcasts

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