5 tips for healthy grilling


Former Executive Editor, Harvard Health

Memorial Day marks the unofficial beginning of summer and the official beginning of grilling season. From northern Maine to southern California, the backyard barbeque will be a key part of the holiday weekend. Whether your menu includes simple burgers or something more elaborate, several simple steps can help you serve up a healthy meal: Start with a clean grill. Limit the formation of potential cancer-causing compounds by marinating meat, poultry, or seafood before cooking, cooking for longer at a lower temperature, and having a spray bottle filled with water handy to control fatty flare-ups. Give veggies and fruit equal billing with meat. And practice safe grilling by keeping raw meat, poultry, and seafood separate from vegetables and other foods, using a food thermometer to check the internal temperature of grilled meat, poultry, and seafood, and placing grilled food on a clean plate, not on the ones that held them when they were raw.