HEALTHY VEGETABLE FLAVOR

Health Benefits of Grilling
Grilled meats have a reduced fat content. This is because the fat drips off as the food cooks. It results in healthier meals and makes it easier to manage a low fat diet. Grilled foods also have lower calorie content than fried foods. This helps in weight management and keeping fit. Reduced fat intake helps to lower bad cholesterol levels in the blood. Healthy cholesterol levels improve cardiovascular health. Various health conditions such as obesity, stroke, heart disease, high blood pressure and type 2 diabetes become a risk with fried foods.

When you grill your food, it helps to reduce the risk of such diseases. It also ensures that you get more value out of your food. This is because of the shorter cooking time involved when you grill. It results in minimal loss of moisture and vitamins from vegetables. This ensures that as much of the nutritional content is retained in the food when cooked. Healthy cooking contributes to good health and overall wellbeing.

nice post, i agree with Ms Elena >>>>healthy cooking contributes 2 gud health.

There are many ways you can turn your grilling not only into a flavorful and fun way to cook, but also into a healthy way to eat. By choosing foods that are low in fat, high in nutrients and full of flavor you can get great meals that are also healthy. Use marinades not only to add extra flavor but also to reduce the formation of cancer causing substances on foods. A marinade containing olive oil and/or citrus juices can reduce the formation of these chemicals by as much as 99% and marinades tenderize meats and make a much better meal.
There has been a lot of talk about grilling and cancer. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk. The two primary substances, for those of you interested are: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). In the simplest explanation these chemicals are formed by putting food, primarily meats in contact with intense heat and flame. They are known cancer causing agents so you need to reduce their formation as much as you can. Now grilling isn't the only cooking method that causes these agents and there isn't a reason for you to give up on your grill.

Recently scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs of the Lamiaceae family (Basil, Mint, Rosemary, Thyme, Oregano, and Sage) used in marinades reduced HCA formation dramatically. This is good news and a great reason to grill with flavor. These herbal antioxidants reduce the formation of free radicals (bad stuff) when meat hits heat.

HCAs and PAHs are formed mostly from fat. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part this applies to meat fats and not just the grease and fat from what you are cooking but the build up from the bottom of your grill. To reduce the risks follow these basic tips:

•Keep you grill clean. A clean grill not only cooks better it is safer in every way.
•Trim excess fats from foods. These fats are the troublemaker so keep it to a minimum.
•Use marinades based on olive oils and/or citrus juices. This is the number one way to stay safe.
•Avoid flare-ups. Flare-ups burn foods and this increase HCA formation.
•Don't overcook foods. The charred bits on foods are the largest sources of PAHs and HCAs so if you have charred sections of meat cut them off.
•Use herbs like Basil, Mint, Rosemary, Thyme, Oregano, and Sage to add flavor and reduce HCA formation in foods.
If you follow these rules not only will you greatly reduce the risk of these cancer agents but you will reduce the fat in meats that you grill. Of course grilling is a great way to reduce fat, but this takes it even farther. If you buy lean cuts, use lite marinades and serve up your grilled foods with a good helping of fruits and vegetables then you will really be grilling healthy.

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Some people don't understand some of the ways on how to cook their food. There are those who would choose an option to cook their food quickly without any hassles and when taking about grilled or fried, most would go with frying. But if you are a person who is conscious of your health or if you are one of those who would want to eat something that could help you in your diet regimen then you would have to pick grilling rather than frying. To understand well, grilling and frying can both be considered easy ways in preparing food. But what are the differences between these two? Here are some information regarding why grilled foods is much better compared to fried foods.

Let us start with fried foods first. When it comes to cooking, fried foods are much easier to prepare compared to grilled foods. The bad thing about frying is that you would also consume some of the oil that was used in cooking the food, which is not good if you want a healthy diet; meat would be able to absorb oil rather than losing some which is the reason why grilled is much better. The oil used for frying would only add up to your cholesterol intake and also, if you frequently eat fried foods, there is a big chance that you might end up gaining weight rather than losing some.

You already heard from other people that cooking grilled food is for the health conscious. Doctors usually recommend this for patients who have heart problems. Grilling food is very much the opposite of frying; instead of the food absorbing oil, grilled foods would lose some. There are also things that you have to remember in grilling. You should know that the foods that you grilled will have a low amount of fat and is high in nutrition or vitamins and minerals that you really need in your diet regimen. Foods that were fried might taste a bit better compared to grilling but that problem can easily be solved and that is through marinating the ingredient first before grilling. To add more nutritional value, marinate it in herb seasonings. May take a while to marinate the meat but a bit of time can make the food taste a lot better.

Now that you have read this article, you now have some information about which is better when it comes to dieting - grilling foods or frying? Once you have known some recipes on grilled foods, you might want to try it out.

Grilling is one of the healthiest ways to cook, if you do it right.

There are many ways you can turn your grilling not only into a flavorful and fun way to cook, but also into a healthy way to eat. By choosing foods that are low in fat, high in nutrients and full of flavor you can get great meals that are also healthy. Use marinades not only to add extra flavor but also to reduce the formation of cancer causing substances on foods. A marinade containing olive oil and/or citrus juices can reduce the formation of these chemicals by as much as 99% and marinades tenderize meats and make a much better meal.
There has been a lot of talk about grilling and cancer. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk. The two primary substances, for those of you interested are: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). In the simplest explanation these chemicals are formed by putting food, primarily meats in contact with intense heat and flame. They are known cancer causing agents so you need to reduce their formation as much as you can. Now grilling isn't the only cooking method that causes these agents and there isn't a reason for you to give up on your grill.

Recently scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs of the Lamiaceae family (Basil, Mint, Rosemary, Thyme, Oregano, and Sage) used in marinades reduced HCA formation dramatically. This is good news and a great reason to grill with flavor. These herbal antioxidants reduce the formation of free radicals (bad stuff) when meat hits heat.

HCAs and PAHs are formed mostly from fat. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part this applies to meat fats and not just the grease and fat from what you are cooking but the build up from the bottom of your grill. To reduce the risks follow these basic tips:

•Keep you grill clean. A clean grill not only cooks better it is safer in every way.
•Trim excess fats from foods. These fats are the troublemaker so keep it to a minimum.
•Use marinades based on olive oils and/or citrus juices. This is the number one way to stay safe.
•Avoid flare-ups. Flare-ups burn foods and this increase HCA formation.
•Don't overcook foods. The charred bits on foods are the largest sources of PAHs and HCAs so if you have charred sections of meat cut them off.
•Use herbs like Basil, Mint, Rosemary, Thyme, Oregano, and Sage to add flavor and reduce HCA formation in foods.
If you follow these rules not only will you greatly reduce the risk of these cancer agents but you will reduce the fat in meats that you grill. Of course grilling is a great way to reduce fat, but this takes it even farther. If you buy lean cuts, use lite marinades and serve up your grilled foods with a good helping of fruits and vegetables then you will really be grilling healthy.

A very interesting topic. I suggest my friends to have barbeque foods only once in a way. That shouldn't do much harm.

Nice post!

Cooking methods have a significant impact on the quality of food you consume. Grilling and frying are two popular methods used to cook food. To grill foods, you place them on a wire grid placed under or above a dry heat source. The food is cooked by thermal radiation. It is also referred to as broiling or pan grilling.

Fried foods are usually dipped into a fryer or pan that contains very hot oil or fat. Foods may be deep fried or shallow fried. The high temperatures and high heat conductivity cooks the food. This yields attractive, crispy food with a great aroma. However, the quality of food drops considerably when fried. Many fried foods can be grilled as a healthier alternative.

Health Benefits of Grilling
Grilled meats have a reduced fat content. This is because the fat drips off as the food cooks. It results in healthier meals and makes it easier to manage a low fat diet. Grilled foods also have lower calorie content than fried foods. This helps in weight management and keeping fit. Reduced fat intake helps to lower bad cholesterol levels in the blood. Healthy cholesterol levels improve cardiovascular health. Various health conditions such as obesity, stroke, heart disease, high blood pressure and type 2 diabetes become a risk with fried foods.

When you grill your food, it helps to reduce the risk of such diseases. It also ensures that you get more value out of your food. This is because of the shorter cooking time involved when you grill. It results in minimal loss of moisture and vitamins from vegetables. This ensures that as much of the nutritional content is retained in the food when cooked. Healthy cooking contributes to good health and overall wellbeing.



Disadvantages of Frying
When foods are fried, they absorb a lot of fat. Even if the food was a low fat item, it ends up with a high fat content when fried. When consumed, it increases the blood cholesterol level. High cholesterol levels pose greater risks to health. Arteries get clogged over time. This prevents the smooth flow of blood and increases blood pressure. High cholesterol levels also increase the risk of stroke, cardiovascular disease and type 2 diabetes.

Higher calorie intake from fried foods results in weight gain. It becomes more difficult to manage a healthy weight program when fried foods are eaten regularly in the diet. Other foods, such as vegetables, loose much of their moisture and easily perishable vitamins when fried. This is because of the extremely high temperatures of the heated oil. Although fried food may be tasty with a great texture, it is harder to digest than grilled foods. This is because of the high amount of fat absorbed by the food as it cooks. Foods with a high fat content exert more pressure on the digestive system and organs. This contributes to disorders of the digestive tract. It also exacerbates conditions such as ulcers and gallstones. A healthier cooking alternative to frying is grilling.

There are numerous advantages of cooking with chicken. For one thing, chicken is very versatile. You can make a small amount of chicken go a long way by including it in dishes, such as casseroles, salads, and stir-fry. You can cook chicken a variety of ways so it doesn't seem as if you are eating the same thing all the time. For example, you can fry, grill, and roast chicken.

Chicken is probably the most affordable meat on the market today. Even if you only buy the white meat, you can still prepare a meal for an average size family for just a few dollars. Whether you purchase a whole chicken or certain pieces, it is an affordable start to numerous types of meals.

Chicken is healthy, especially the white meat. When you grill chicken or cook it without any added fat, it can be the start of a balanced meal that many health conscious individuals eat. Boneless, skinless chicken breasts are easy to cook, affordable, and healthy.

Another advantage to cooking with chicken is that it makes a great company meal, without having to spend a lot of money. Whether you fry chicken, roast it, or add it to another dish, it is a great start to a company meal and most people like chicken.

Chicken is a great selection when cooking on the grill. Here again, you can cook it whole, cut it up into pieces, or grill boneless, white meat pieces for fajitas. If you are having a backyard barbecue, it makes an ideal addition to the menu simply because it is so versatile and affordable. You can serve chicken to a large group of people without spending a lot of money.

For those who need a dish to take to a potluck, chicken is a good choice for this type of gathering as well. In fact, it is easy and convenient to cook chicken in the crock pot while you are at work or busy with other things. Just before leaving for the potluck, you can combine the chicken in a casserole or arrange it on a platter. You'll have a great dish to take with minimal preparation.

Perhaps one of the greatest advantages of cooking with chicken is that it keeps well for leftovers. You can make chicken sandwiches or tacos with leftover chicken and they will taste as good as if you had made them the day before. Add chicken to soups, stews, or pizza to stretch the next day's meal. Whenever you are cooking with chicken, you can make a meal that everyone will like.

interesting post you have here. I see you care about healthy food !! Good job sir.!Very useful,and quite interesting post! this is very interesting information!

An informative, well written Post!

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How to grill and fry meat
To grill meat:
1. What grilling should achieve is a lovely seared, faintly charred outside edge with the rest of the meat very tender and juicy within. This is the closest thing to cooking on an open fire because, when the meat is placed on a rack, the air circulates and this gives the grilled meat its unique flavour. If you're cutting down on fat, then grill without fat or oil. However, if that is not your priority, it is better to brush very lean meat, such as pork steaks, with a little melted butter, and fillet steaks with a little oil before grilling.



2. On a domestic grill, what you need to do is pre-heat to the highest setting at least 10 minutes before you want to start cooking, and remember to try and position the meat 2-3 inches (5-7.5 cm) from the heat, turning the meat over halfway through to grill the other side. Never season meat before grilling, as salt draws out the precious juices you're trying to keep in (but do remember to season before serving).


3. Approximate timings for grilling meat are as follows:
steak 1 inch (2.5 cm) thick (ie sirloin or rump) – 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done.
fillet steak 1½ inches (4 cm) thick – give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
pork chops – approximately 10 minutes on each side, and pork steaks slightly less.
lamb chops – about 10 minutes each side, and cutlets about 5 minutes each side.
Timings vary because the thickness of meat differs, so you need to use a skewer or the blade of a small knife inserted in the thickest part to test if the juices are the right colour

To fry meat:
1.. The very best way to cook steaks is in a frying pan. The cut of meat used here is a sirloin or entrecôte steak. Allow 6-8 oz (175-225 g) per person. Trim off most of the fat, leaving just a little on.


2. Gently thump the steaks with your fist to flatten and tenderise them slightly.


3. Season the steaks on both sides with freshly milled black pepper but no salt yet, as this encourages the juices to come out.


4. It is important to have the pan as hot as you dare, so it has to be one with a thick, solid base to conduct the heat properly. Place the pan over direct heat turned to high and let the pan become very hot before you add just the smallest amount of oil or fat – about 1 teaspoon. Let this become shimmering hot.


5. Hold the steak in both hands and drop it directly down so that the whole of the surface hits the heat at the same moment. What this does is sear the meat, sealing the edges and encouraging the juices to stay inside.


6. Use a tablespoon to press gently on the surface of the steaks, so that as much as possible is kept in contact with the heat of the pan. Some juices will escape but these are kept in the pan to serve with the steak or incorporate into a sauce. For a steak 1 inch (2.5 cm) thick, allow 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done. For a fillet steak 1½ inches (4 cm) thick, give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done. Again, timings will vary because the thickness of meat differs, so you need to test with a skewer or the blade of a small knife, as you would for grilling.


7. Turn the steaks over at half-time – the cooked side will look crisp and crusty. If you are making a sauce to serve with your steak, cook until one minute before the end of the cooking time before adding the ingredients to make the sauce. Don't forget to season with salt before serving.

very interesting post ...i like your work for sharing.

best ever

Thanks Elena you have very good tips in your comments. . . .

Nice

very good tips for read