May 30, 2011
Sherri Meyer, MG Registered Dietitian
Meat, poultry & fish cooked at high temps (especially well-done or charred) can produce cancer-causing substances. Simple strategies to minimize this:
- Think “Low & Slow”-slow cooking with low flame
- Marinate the Meat-with herbs, vinegar, lemon
- Partially precook-in microwave, oven, stove
- Sizzle with fruits & veggies-grill away, no cancer compounds form with grilling produce
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