Health Watch: Dangers on the grill

RAPID CITY, S.D. (KEVN) Today's topic is on healthy grilling, we always hear we should just grilled foods over fried foods. Grilled foods taste great but they have some downsides. Many of us end up eating very high grilled fat foods such as hot dogs, brats, and steaks while we should be choosing the lower fat foods like salmon and chicken. There is a potential of cancer-causing compounds called PHA and HCA's PHA's are formed when the fat drips onto the coals or the grill element and they are deposited on the food when the flames come back up or the smoke comes back up. Also that charred grilled stuff on our meat that so many people love that contains a lot of PHA's as well. HCA's are produced when meats fish and poultry meet the high cooking heat. The best news of all when we grill fruits and vegetables they don't form the PHA and HCA's like the other meats do. Some great vegetables to grill are, tomatoes, corn, onions, asparagus, peppers, zucchini, and even grilled romaine lettuce is awesome on the grill. Most of us don't think about grilling fruit, grilling fruit is a great way to bring out the sweetness in fruit and the carmelizing in fruit. Some great things to grill are peaches, mangos, pears, and pineapple. Fruits and vegetables are very delicate so they should be grilled at moderate temperatures and use the outer part of the grill so they don't cook as hot either. So when you cook your fruits and vegetables depending on big the pieces are and what kind of fruit and vegetables they are the time varies greatly. Enjoy the flavors of summer, I'm Cindy Gates at Regional Health.