Sound advice for the barbecue season:
- Don’t char or burn meat, poultry or fish. The char or burn is filled with chemicals that can up your cancer risk.
- Skip processed meats like bacon, hot dogs and sausage. Eating these meats may raise your colorectal cancer risk.
- Grill skinless chicken breasts and fish instead of red meat. Research also links red meat to increased colorectal cancer risk.
- Consider grilling salmon to fill up on disease-fighting vitamin D and omega-3 fatty acids.
- Marinate meat for at least 30 minutes. This prevents cancer-causing chemicals from forming when you grill.
- Don’t make your barbecue a meat-only affair. Grill fruits and veggies to load up on cancer-fighting vitamins and nutrients.
- When grilling fruit or veggies (including corn), don’t peel them! The peels provide disease-fighting nutrients and a smokier flavor.
- Want a healthy but sweet dessert alternative for your barbecue? Sprinkle cinnamon or honey over fruit, then grill it.