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Green Grilling Tips!

By Marie Oser, Managing Editor
June 30, 2011
File under: Barbecue, Environmental Impact, Health Concerns

 people at bbq

Backyard chefs believe that food cooked over an open fire is especially tasty because the juices stay concentrated in the middle and the surface becomes seared with smoky flavor.

Cookouts may well be the quintessential summer pastime but they can also be surprisingly unhealthy, so consider your options before you fire up the grill this weekend.

Types of Grills

Charcoal: Burning charcoal briquettes, pollutes the air around you. The smoky flavor in charcoal comes from charred wood and contributes to deforestation. Charcoal briquettes are made from sawdust bound with a type of glue and may also contain limestone, sodium nitrate and coal dust.

Lump Charcoal: Lump charcoal is made from natural hardwood and will generally produce far less ash. Natural wood charcoal will light very easily and does not contain fillers and are therefore free of chemical pollutants.

Lighter Fluid: Lighter fluid emits volatile organic compounds, VOCs, into the air which can cause health problems. In addition, it may also deposit toxic residue on your grilled food.

Chimney Starters: A healthier option since charcoal chimney starters get your barbecue grill going fast without any toxins. This device is a wide metal cylinder with a charcoal grate mounted on the inside, air vents at the bottom and a heatproof handle.

Unlit charcoal is loaded onto the grate and crumpled newspaper is tucked around the bottom. As the lit newspaper burns, It lights the charcoal above, which burns through to the top due to the updraft chimney effect. See a video demo

Electric Grills: Electric grills have no open flame, which makes grilling with them a better choice for air quality in and around the grill. But without an open flame, can you even consider this barbecuing? In addition, while you may not be directly polluting the air around you, the coal plants powering the electricity can be more damaging to the environment in the long run.

Gas grills: They use propane or natural gas, which is believed to be only mildly noxious. Gas is a non-renewable resource and there are concerns regarding the environmental damage caused in the production of natural gas.

What to Grill
The food we put on the grill is also a source of some concern. Several studies have shown that grilling meat will cause carcinogens to form, increasing the risk of developing cancer.1

According to the American Cancer Society, grilling meat will produce two types of potentially carcinogenic compounds, polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA.)

PAHs form when fat drips onto the charcoal and rises with the smoke seeping into the food. The formation of HCAs, develop further as food is charred and increase the longer the meat cooks and the higher the temperature.2

Plant Based Grilling:

Grilled Marinated Tofu on the Barbie
Hearty and healthy BBQ Tempeh kebabs

Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter

1. Afsaneh Farhadian, S. Jinap, Faridah Abas, Zaidul Islam Sakar. Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control. May 2010; (21)5:606-610

2. Sinha, Rashmi, Peters, Ulrike, Cross, Amanda J., Kulldorff, Martin, Weissfeld, Joel L., Pinsky, Paul F., Rothman, Nathaniel, Hayes, Richard B., Prostate, Lung, Colorectal, and Ovarian Cancer Project Team, Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma Cancer Res 2005 65: 8034-8041

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An alternative approach to health, wellness and disease prevention. Marie Oser and her team of bloggers bring you creative natural solutions to issues affecting our health and wellbeing.

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