3 Steps to Healthy Grilling

It's delightful to grill outdoors when the weather is warm. Unfortunately, grilling meats can lead to the production of carcinogenic (potentially cancer-causing) chemicals called heterocyclic amines (HAs). To reduce HAs, try the following:

1. Limit the amount of meats you grill, and make grilled vegetables the main course.
2. Pre-cook your foods in the oven or on the stovetop and finish them off outdoors - less grill time means fewer carcinogens.
3. If you do grill meat, cook it thoroughly but avoid charring or blackening it (don't eat any blackened parts).

Enjoy your grilled vegetables with a side of my Asian Coleslaw, full of antioxidant-rich red cabbage.