Q. My husband is the self-anointed barbecue king. He got a new grill for our anniversary and he fires it up every chance he gets.
I keep reading that charbroiled meat is bad for you. What’s the problem and is there any way to counteract it with vitamins? Our kids love his burgers but I don’t want to expose them to anything harmful.
A. Charbroiling meat can create chemicals that may increase the risk of cancer. Vitamins may not counteract this danger, but some grilling techniques might help. Select lean meat as part of a heart-healthy diet. To make it juicier on the grill (and to reduce the formation of carcinogenic chemicals), the meat should be marinated before grilling.
Defrosting or pre-cooking in the microwave will also reduce the levels of dangerous chemicals that form under high heat. Be sure to discard the juices left over after microwaving.
Of course, your husband needs to make sure the meat is thoroughly cooked so that no bacteria remain to make your children sick.
Both marinating and microwaving reduce the amount of compounds that form when meat is charbroiled. Frequent flipping also helps.
