This nice Jewish girl loves ribs…but before anyone gets all “judge-y” feel free to use beef instead of pork for this summertime barbecue flavor fest. Barbecue is not the healthiest way to cook so let’s cover how to make it as healthy as possible while still enjoying grilling in the summertime.
Spice it Up
The high heat of grilling causes an increase in toxic carcinogens. One way to mitigate damage is to use antioxidants on and in your grilled food. Mixing blueberries into hamburger meat and, in this case, rubbing spices on your ribs are ways to create a healthier barbecue. Using acidic vinegar or tomato-based sauces and low moist heat can also stop the formation of dangerous advanced glycation end products (AGEs). Marinades with garlic, thyme, sage, and rosemary can significantly lower carcinogens by over 80 percent.
The less time on the grill the better. Grilling meats at high heat can cause carcinogens (cancer-causing substances) called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) to form. If you keep the temperature below 325 degrees Fahrenheit, you are below the temperature in which HCAs form. Grilling has been associated with an increased risk of stomach, lung, and breast cancers. Cook in the oven (or slow cooker) first and only crisp or brown on the grill.
Taking antioxidants with your meal can decrease the harm caused by the chemicals that are created when grilling. Take 1000-2000 mg vitamin C with your barbecued meal to combat oxidation.
Summer doesn’t last that long so enjoy it while you can and make it as healthy as possible. Download my Ribs on the Barbie recipe HERE.