by Laurie Lynch,
As summer approaches, man's thoughts turn to dreams
of outdoor grilling and barbequing. Yum! However, if not done properly,
barbequing can be very hazardous to your health. So I'd like to share some tips
for safer, healthier barbequing.
Clean the grill – Built up
and grease create a sticky coating on the
grill, making it difficult to flip or remove
burgers and health damaging, charred materials contain cancerous substances. To clean, turn up the heat to
high and close the lid for 10 minutes. This will remove most caked oil and
grease. Then use steel wool with baking soda to remove germs, rust, and stubborn
food residues. Rinse well.
Use healthier, natural coals,
such as wood chips (great smoke flavor), or hardwood
lump charcoal (burns hotter, slower, and has the best smoked flavor).
Self-starting briquettes contain harmful chemicals such as petroleum to help it
ignite. These briquettes adversely affect flavor and can also cause allergies,
headaches, lung problems, and contribute to cancer. If you handle the
briquettes, these chemicals are absorbed through the skin into the blood stream.
Or use gas grills which burn cleaner, and
can be safely started with a long handled electronic igniter.
safer lighting methods
such as lighting twigs under the coals, or use a metal, chimney-pipe cylinder
(available at discount stores), which holds the charcoal above a burning piece
of newspaper and uses the air flow under the charcoal to quickly bring it to the
right temperature. It heats faster without the chemical taste, toxic fumes, and
fire and other health hazards of lighter fluid. Charcoal lighter fluid contains
petroleum distillates, benzene, and other toxic and cancer-causing chemicals.
To prevent food from sticking
to the grill, rub the cleaned grill rack with a
drop of liquid lecithin before cooking. Or a grill basket (a metal cage with
long handle), is great for turning hamburgers, veggies, etc. without sticking
and crumbling into the fire, and the open design allows fat to drip away from
the food. The non-stick sprays contain unhealthy chemicals, and coating food
with oil to prevent sticking promotes free-radical development that can cause
cholesterol, blood pressure and heart problems, and cancer.
Healthier food preparation tips:
To grill animal products:
Cut the Fat off meat to reduce saturated fat and
formation of toxic, cancer-causing compounds.
Rub meat with
fresh, raw, sliced or pureed garlic to kill pathogenic organisms on the
Wash your hands in baking soda
after handling raw meat to kill the bacteria from the
Use one plate and utensils for raw meat and a
different plate and utensils for cooked meat to avoid
- Pre-cook meats to prevent undercooking that can cause food borne diseases.
Thicker meat cuts take longer to cook.
- Do not over cook meat either. Scientists found that charred meat produces toxic,
Flip frequently to shorten cooking
Avoid smoke exposure because the
particles in smoke damage lungs.
Now I know all you barbeque enthusiasts love
barbequed meat. There are chemicals in the meat that are very addictive. I know.
I was very addicted to animal products. I ate meat 3 times a day and couldn't
understand how I could be so deficient in protein, vitamins, and minerals.
During my studies, I found that animal products are totally indigestible to
humans. Scientific studies have shown that animal products are a major
contributing factor in the development of cardiovascular disease, arthritis,
osteoporosis, allergies, diabetes, and cancer, all of which I had. When I was
faced with death, I decided to make some dietary changes and take a lot of
herbs, and I got well in a few months. And now that I've broken the addiction to
meat, it doesn't taste good to me at all.
Now I’m not insisting that you ban all meat from
your barbeques, but it would be helpful to try some healthier vegetarian
Healthier vegetarian grill recipes:
BETTER BARBEQUE SAUCE
1/2 Tbsp BRAGG’S AMINOS 2 cups TOMATO SAUCE
1/4 cup prepared
1 small ONION,
minced 2-4 Tbsp fresh
1/2 tsp fresh grated GINGER
PEPPER 3 Tbsp.
HONEY 1 tsp (or more) CHILI POWDER
Mix and refrigerate. Works well to coat sliced
eggplant, portabella mushrooms, shish-kabobs, veggie burgers, or animal products
1 cup RED
QUINOA 1 cup green
1/2 cup ONION, minced 1 small sweet or
white POTATO 1 tsp BRAGG'S
AMINOS 1/8 tsp CAYENNE PEPPER
1 Tbsp TOMATO SAUCE or PASTE
Bake potato at 350 degrees for 45 minutes or so. Bake
lentils, quinoa, and onion in baking dish with 2 cups water until liquid is
absorbed (about 20-30 minutes). Mix all ingredients in food processor and
refrigerate 2 hours. Form into patties, coat with barbeque sauce, and grill
BETTER BURGER BUNS
GROATS BRAGG'S AMINOS
SESAME SEEDS BAKING
POWDER PSYLLIUM HUSKS
In coffee grinder, grind
enough oats to make 1/3 - ˝ cup flour per serving, pour into bowl and add ˝ tsp
baking powder, 1 tsp psyllium, dash of Bragg's Aminos, and 1/3 -1/2 cup water per
serving. Let stand a few minutes. Form into 2 balls, press into burger size,
and sprinkle sesame seeds on one bun and press in. Bake on pan oiled with a drop
of lecithin for 15 or 20 minutes
CORN ON THE COB
Leave husks on and soak in cold water so husks won't catch fire. Grill for
30 minutes turning regularly. The husks keep in natural juices and flavor.
MOCK MELTED CHEESE SAUCE
tablespoons raw TAHINI
2 Tbs. BRAGG'S AMINOS 1/3 -2/3
Tbs. liquid LECITHIN
3/4 tsp MUSTARD
Blend all ingredients and spread over burgers or use as
Lynch is a Wellness Consultant, Naturopathic Doctor, Master Herbalist with
several degrees in Nutrition. She may be contacted at the Living Well Health
& Education Center, (910) 426-5159.
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