Dr. Peter Niedermoser
There is something attractive thing about when we - as our ancestors of ancient times - raw meat on the fire can be cooked. And if we do it right, grilling is also healthy: it must be so not only meat and sausage! Even vegetables such as corn, potato, zucchini, eggplant, tomatoes, or mushrooms, cheese, fish or seafood from the grill excellent taste. The sky is the limit. Just season to taste, brush with olive oil and - if necessary - in aluminum foil (eg, sheep cheese, potato). This small foods do not fall through the cracks: just put on skewers.
salted and smoked meat (meat loaf, bacon ..) have no way to look at the grill: The heat turns the nitrite contained in harmful nitrosamines!
Whether fish, vegetables or meat - so that grilling is not unhealthy, you should make sure that as little fat drips into the fire. The fumes that arise here, namely cancer. So: Do not pierce with a fork into the meat, use less fat, meat marinate for a couple of hours before cooking and then drain well. Fresh herbs are tastier and more nutritious anyway, if they are scattered about until just before serving the food.
Use a charcoal grill with side fire pit, an aluminum grill pan, or even better an electric grill or lava stones. First start grilling when the fire is already covered with a white ash layer.
If you follow these tips, is a healthy, comfortable barbecue nothing in the way!
Have you opened the barbecue season already? Then you have probably Grill a favorite recipe or a special grill-Tip!
your Peter Niedermoser
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