Weekly Wisdom – Flames + Meats = a risky combination

May 30, 2011
Sherri Meyer, MG Registered Dietitian

Meat, poultry & fish cooked at high temps (especially well-done or charred) can produce cancer-causing substances. Simple strategies to minimize this:

  • Think “Low & Slow”-slow cooking with low flame
  • Marinate the Meat-with herbs, vinegar, lemon
  • Partially precook-in microwave, oven, stove
  • Sizzle with fruits & veggies-grill away, no cancer compounds form with grilling produce

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