Giving Meat a Better “Wrap” at your summer BBQ

More times than not, when I tell people I do nutritional counseling, the ask if I’m a vegetarian, assuming vegetarians are healthier. Nope! I would prefer to be but my body needs meat…quality meat. Not a lot, but some.

Meat tends to get a bad wrap because the majority of studies done on it are done on conventionally raised animals, who, because of what they are fed and the conditions they are raised in, are much fattier than their free-ranging counterparts. Grass-fed, organic animals have Omega 3s and can help balance blood sugar for those who eat an over abundance of refined carbs and sugar. Also, when meat is grilled, it does contain carcinogens which are known to cause cancer.

I water boil my meat because I hate doing dishes and it makes it easier to clean the pan when there is no crusty residue. But it’s also a lot healthier.

However, it’s grilling season and no one wants to be “that girl” at the BBQ asking for their meat to be baked not grilled – and who doesn’t love to relax and eat BBQ food (I know, vegans hate me right now).

But new research shows that by adding rosemary or Thai spices (curry, cumin, chili peppers), which contain high anti-oxidant levels, you can inhibit some of the carcinogens effects (about 61-79% for rosemary and 40-43% for Thai spices). So wrap your meat in some tasty spices for an extra kick.

Certain meats produce less carcinogens and even spices like cinnamon and cocoa help but rosemary and Thai seem to be more popular for grilling season. But for those more adventurous, remember to try these spices at home too.

Check out this article to give you are more in-depth analysis.  And now when you fire up the grill, you can fuel your body in a healthier way. Now how to light that grill safely is up to you!