Barbecue season is upon us so let's celebrate by grilling, since it's an easy and lowfat way to cook. If you're grilling meat, protect your health by marinating your meat. Here are five things on the whys and hows of marinating.

1. Marinating meat, fish, and poultry significantly decreases the amount of carcinogenic heterocyclic amines (HCAs) produced when the meat is cooked at high temperatures, like in grilling. Marinades can reduce HCAs by as much as 99 percent.
2. Marinades may slow the growth of harmful bacteria, like listeria.

Learn a few more tips about marinades when you read more.

3. Marinating meat with naturally acidic ingredients, like vinegar or citrus juices, tenderizes the meat, making your protein easier to digest. Plus marinades will help lock in moisture so your meat won't dry out and toughen up.
4. To keep the calorie count down, only use a half cup of marinade to every pound of meat. This will be enough to coat the meat, but cuts down on excess.
5. Never marinate meat at room temperature. Although marinade can slow the growth of harmful bacteria, it cannot stop them completely, so marinate your meat in the fridge.

Do you have a great marinade recipe? Share it in the comments section below.

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