We all love the taste of smoked flavor and slightly charred tandoori chicken and barbecue. Grilling outdoors can be a fun cooking activity, especially when they invite their friends home for a treat. Furthermore, it can be a healthier option than other cooking methods such as frying pan and fry cooking.
There are two types of grills, charcoal grills and propane gas grill. Broil charcoal grills are more popular. They are also less expensive than gas grills charcoal grills. Take a look at the pros and cons of food cooking on grills.
There are two types of grills, charcoal grills and propane gas grill. Broil charcoal grills are more popular. They are also less expensive than gas grills charcoal grills. Take a look at the pros and cons of food cooking on grills.
Pros
Low in fat and calories
Grilling is a dry cooking method that uses little added fat. Food cooked on a grill contain less fat than fried food in a pan because fat can drip away easily. Grilled food can be seasoned with herbs that does not impart any added oil or fat dressings. Reduce fat intake helps reduce bad cholesterol in the blood, preventing many cardiovascular diseases. You can also opt for grilled foods if you’re watching your weight and are low in calories compared to fried foods.
Grilling is a dry cooking method that uses little added fat. Food cooked on a grill contain less fat than fried food in a pan because fat can drip away easily. Grilled food can be seasoned with herbs that does not impart any added oil or fat dressings. Reduce fat intake helps reduce bad cholesterol in the blood, preventing many cardiovascular diseases. You can also opt for grilled foods if you’re watching your weight and are low in calories compared to fried foods.
Improved taste
The outdoor charcoal cooked foods impart extra flavor, which may not be present in foods that are cooked on the inside. Exposure to smoke and char in the cooking process is responsible for adding flavor to foods.
Minimum loss of nutrients
Grilling ensures that much of the nutritional content is retained in the food. As you can grill food in a very short time, there is minimal loss of moisture and vitamins from your vegetables and meat.
The outdoor charcoal cooked foods impart extra flavor, which may not be present in foods that are cooked on the inside. Exposure to smoke and char in the cooking process is responsible for adding flavor to foods.
Minimum loss of nutrients
Grilling ensures that much of the nutritional content is retained in the food. As you can grill food in a very short time, there is minimal loss of moisture and vitamins from your vegetables and meat.
Cons
Produces carcinogens
Cooking at high temperatures, charring and smoke exposure while roasting produce carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons. The black areas of charred and grilled foods are sources of carcinogenic chemicals that have been shown to cause cancer. These chemicals directly damage DNA and initiate mutations that can lead to cancer.
Cooking at high temperatures, charring and smoke exposure while roasting produce carcinogens such as heterocyclic amines and polycyclic aromatic hydrocarbons. The black areas of charred and grilled foods are sources of carcinogenic chemicals that have been shown to cause cancer. These chemicals directly damage DNA and initiate mutations that can lead to cancer.
May cause burns
Grilling on charcoal grill can be dangerous if you are not using the correct technique. Make sure you are careful while grilling food like substances used for lighting charcoal, such as gasoline and other flammable products can result in burns. Using coal gas in an enclosed area can cause carbon monoxide poisoning, which can lead to death.
Grilling on charcoal grill can be dangerous if you are not using the correct technique. Make sure you are careful while grilling food like substances used for lighting charcoal, such as gasoline and other flammable products can result in burns. Using coal gas in an enclosed area can cause carbon monoxide poisoning, which can lead to death.
Healthy Cooking Tips for grilling:
- While grilling food, make sure it is implying the correct technique and cook food at the minimum internal temperature. It could be inviting foodborne if the food is not properly cooked diseases.
- Marinate food before grilling and seasoning with lemon juice instead of salt not only impart great flavor to your dish but also reduce the sodium content of the plate. Marinating food can also potentially reduce the formation of heterocyclic amines that cause cancer.
- Make sure you properly clean the grill after each use to prevent buildup of chemical products that can be transferred to your food.
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