The streets are flooded with food stalls. All kinds of everything- grilled, baked, fried, sauteed, desserts, meats and so on. It is so difficult to choose what to eat. I would love to taste everything. I settle for making healthy choices to fit into the lifestyle I have chosen to maintain.
One of the golden rules of eating healthy is to choose “grilled” foods over “fried” choices. That’s because grilled food is generally a healthier choice — there’s no batter coating or dripping grease.
Besides, there’s something about the act of grilling that just makes food look and taste fantastic. Is it the smoky flavor, the fun flavors of marinades, the grill lines that form on the food, or the fresh taste that comes from cooking something over high heat for a short amount of time?
Nutrient loss is a consequence of nearly every cooking process. Exposure to heat, light or oxygen will alter the nutrients found in food, and methods that involve water often reduce the amounts of nutrients as these get ‘washed out’ and left behind. However, cooking foods also has its advantages, including a reduction of the number of possible malignant microbes, an increase in digestibility and the increased availability of certain phytonutrients.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly.
Grilling is a very popular cooking method due greatly to the distinctive flavors obtained during the process. However, grilling also presents some health risks as two types of carcinogenic compounds are produced: HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons). These are mostly produced when the fatty meat is in direct contact with the smoke or flame of the grill and can be reduced by employing certain techniques when grilling. Select leaner cuts as there will be less fat to drip on the grill and produce smoke. You can also marinate the meat before grilling as this is believed to form a protective barrier against the reactions that produce HCAs. Finally, grill at lower temperatures and avoid flare-ups and overcooking.
5 Health Benefits of Grilling Without Guilt
You not only eat less fat, you eat less butter as lean meat has less fat to drip onto the grill.
Vegetables retain more of their vitamins and minerals when they’re grilled. This is especially true with veggies that have a low water content.
Grilled meat retains its nutrients.
The act of cooking and eating as a family encourages more activity, which we all know is just an added health bonus to go along with your delicious dinner.
Marinade your meat, skewer it and make sure you flip it while cooking. You can also cut your meat into smaller pieces to save on cooking time.
Grilling is a very healthy method of cooking which keeps you away from many health problems as it provides a lots of nutrition to your body. When you grill meat, it doesn’t require much oil and cooks in its own fat. It takes very less time for cooking and retains all the vitamins, minerals and other essential nutrients of the meat, vegetables and fruits.
In short eating healthy isn’t just about what you cook—how you prepare your food matters, too.
Grilling isn’t just fun, it can actually be good for you.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
Experience A Malaysian Food Tasting Tour CLICK HERE