What would a summer picnic be without the grill going? Yet, studies show us that eating grilled foods may raise our risk of developing cancer. As we spring into the summer months of picnics, parties, and that wonderful aroma and taste of grilled food, what can we do to celebrate the taste of the season, without raising our risk of cancer?

Tips for Cancer Prevention:

1. Use Natural Charcoal. Conventional charcoal may contain additives/toxins, including those labeled as carcinogens.
2. Use a fire chimney instead of lighter fluid. Lighter fluid contains petroleum distillates, known carcinogens.
3. Choose rare over well-done with beef (with the exception of hamburger that should always be well-done). Those who choose their cuts of beef rare or medium rare appear to have a lower risk of stomach cancer than those who prefer them well-done.
4. Marinate meats for an hour before cooking. Marinating meats greatly reduces the formation of heterocyclic amines, cancer causing substances produced in grilling meats.
5. Grill vegetables. Grilling vegetables does not result in the formation of the cancer causing substances that can occur with grilling meat, and has the added benefit of adding to the list of “5 to 9.”

Eating 5 to 9 servings of fruits and vegetables a day lowers the likelihood that you will have to hear that dreaded phrase, “You Have Cancer.” For further information on cancer prevention, visit the web site for Avoid Cancer One Day At A Time.

Posted by Lynne Eldridge, MD

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