A baker's dozen of healthy grilling tips for summer

With summer on the way, it is time to dust off and fire up the patio grill. Here are some tips to help ensure not only a tasty outdoor meal but also a safe and healthy family experience.

Wash hands often. Wash hands thoroughly after handling any raw meat, poultry, fish, or eggs. Make this a family rule.
Make sure that the grill is scrubbed clean before every use. It is important to remove any leftover char or other residue to eliminate cancer-forming compounds and bacteria.
Keep meat, poultry, and fish separate from other fresh foods such as salad items, vegetables and fruit. This lessens the chance of bacterial contamination and food poisoning.
Keep foods cold until serving or grilling. Use insulated coolers and keep them in the shade when at a picnic area.
Thaw meats in the fridge, not on the counter. Again, this lessens the chance of food poisoning.
Marinate meats before grilling in a citrus or vinegar-based marinade to help reduce cancer-forming compounds. Do not reuse the liquid unless you boil it first.
Place meats close enough to the coals to cook evenly throughout but not close enough to burn. If meats, poultry, or fish are too close to the coals, the outside will cook but the inside will not reach a temperature necessary to kill bacteria.
Use clean dishes and serving utensils to transfer cooked food from the grill to the plate. Dishes and utensils used for raw food and then not cleaned with hot, soapy water could be a source of bacteria and contaminate grilled or fresh food items.
If partially precooking foods, make sure to place these items immediately on the grill. A fat reducing overview can help you construct a clear describe of what you require to focus on to carry out your fat burning goal if you're a novice; or serve as a reminder for the ones who are at an intermediate or more boost phase of their weight-loss strategy. Promptly after are seven steps that can serve as guidelines for your special weight loss program. The first thing that one must understand is that losing weight and losing fat is not the same thing. Many weight loss programs have tricked people into thinking that it is the same, but most diets and weight loss applications only work by causing a person's body to lose more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. Or, cook completely, cool until needed, and then warm on the grill.
Avoid charring meat. Cook to medium instead of well done.
Avoid flare-ups, another source of cancer-causing compounds. Dripping fat can cause flame flare-ups, so trim the fat on meats and keep a spray bottle close by to put out flares.
Use a food thermometer to check doneness. The United States Department of Agriculture (USDA) recommends that whole poultry, chicken breasts, and ground poultry reach 165 degrees. Other ground meats should reach 160 degrees. Beef, pork, lamb, or veal steaks, roasts, and chop should reach 145 degrees and then be allowed to rest for at least three minutes.
If you are new to grilling or would like a refresher on operating a grill, check out the safety tips offered by the Hearth, Patio & Barbecue Association (HPBA).

Photo Credit: artur84/FreeDigitalPhotos.net

The articles written by Andrea Wenger, Birmingham Diets Examiner, are for informational purposes only and are not to be used in the place of medical advice. Please contact a licensed physician or other medical professional before changing any health care routine or before starting any diet, fitness, or exercise program. Although every effort has been made to include the most current information, new information is released daily and may cause some recommendations to change.

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