Healthy Hamburgers: Safety Tips For Grilling

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By Mia Bolaris-Forget

It’s a summer “sport” many men have been looking forward to all winter season. And, it’s the one activity (outside the boudoir) that get our men’s hearts, primarily dealing with their stomach. No, it’s not fishing, though that’s a big one here on Long Island, we’re actually talking about grilling. It’s time to break out the burgers and the buns and get ready to get your grill on.

Still, bbq has become a “four-letter word, especially since it’s been recently linked to carcinogens and the Big-C. Not to mention that it’s also bad for the environment.

Now for the good news. Propane gets some serious props since they don’t release (as many) carcinogens called polycyclic aromatic hydrocarbons (PAHs), as do meats grilled on charcoal grills. The fat that drips from the meat essentially burns and creates PAH-containing smoke. Plus, charcoal lets off more smoke than gas does and the flames are hotter, causing meat to char and create heterocyclic amines (HCAs), another known carcinogen.

Still, propane does release some PAHs and HCAs, so it’s best to follow the following stpes:

· Trim fat from meats leaving them as lean as possible so that they create less drippings and generate less smoke, reducing PAHs.

· Marinate meats in vinegar of lemon juice to reduce HCAs by 90 percent and flip frequently Studies suggest that turning meat frequently lowers HCAs

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