Make Grilled Meats Safer for Dad: Eliminate Acrylamides This Father's Day

Everybody Chill... Dad is on the Grill!

Father’s Day is the perfect occasion to fire up the grill and enjoy delicious meals with loved ones.

While grilled meats are a favorite, it's important to beware the potential health risks, such as the formation of acrylamides—chemicals that can form in some foods during high-temperature cooking like grilling and frying.

High levels of acrylamides have been linked to cancer in animal studies, making it crucial to minimize their presence in our grilled dishes. 

Here are some tips to make your Father's Day grilling safer:

1. Use marinade. Not only does marinade sauce add flavor, it also reduces acrymalide formation. Marinades with acidic ingredients such as lemon or vinegar in particular help prevent acrymalide formation. 

2. Reduce cooking temperatures. Meats cooked at lower temps form fewer harmful chemicals. 

3. Flip frequently. This prevents overcooking and burning, both of which contribute to acrymalide formation. 

4. Trijm charred portions before serving. If parts of your food do become charred, trim those off before serving. The charred parts contain the highest levels of acrymalides. 

5. Choose lean cuts of meat. Lean meats will mean less fat dripping into the fire and flare-ups that create acrymalides. As well, lean cuts tend to create fewer acrymalides in the first place. 

By following these tips, you can make it a celebration of good health as well as grilling out on Father's Day.