Riesbeck's Pharmacy cares about the health of our customers. From time to time, we would like to introduce a new health topic for you.

Riesbeck's Monthly Health Tips

July 2010:

Healthier grilling tips
The grill's high temperature can trigger substances in the muscle proteins of meat, chicken and fish to produce cancer-linked chemicals known as HCAs (Hetero-Cyclic-Amines) — especially if the meat is charred or well done.

To lower the amount of HCAs in your grilled food, follow these guidelines:

• Trim all visible fat. Limit the amount of fat that drips on the coals by starting with lean cuts trimmed of visible fat and skin.
• Flip meat often. To turn meat without piercing it (which releases juices that drip onto the coals), use tongs or spatulas instead of a fork.
• Marinate your meat. The simple act of marinating before grilling has been shown to reduce the formation of HCAs by as much as 92% to 99% in some studies.
• Grill thin cuts of lean meats, poultry or fish or enjoy kabobs. Small pieces of chicken, fish and lean beef cook faster and spend less time on the grill (and therefore produce fewer HCAs.
• Scrape off and discard visible charred pieces.
• Consume large amounts of green vegetables. The chlorophyll in vegetables binds with carcinogens during digestion and helps to limit absorption.