healthy bbq

Memorial Day kicks off the unofficial start of Summer, and for many of you that means a weekend of BBQs. Most people I know are all about the grillables and the sides: special recipes for homemade burgers, perfectly marinated chicken and ribs, veggie kabobs, and creamy potato salad. But when they hit the grocery store to pick up all the essentials, they don't pay much attention to their buns, and there's something you should know. The whole wheat buns you're buying may not be so healthy. Gasp! They might say "made with whole wheat," or they look brown, but that doesn't mean they don't contain enriched flour and corn syrup of the high fructose variety. Check out the surprising ingredients in these popular buns and rolls:

• Pepperidge Farms 100% Whole Wheat Hamburger Buns: high fructose corn syrup
• Whitewheat Hot Dog Buns: enriched wheat flour.
• Arnold Select Wheat Hot Dog Rolls: enriched wheat flour and high fructose corn syrup
• Country Kitchen Whole Grain Wheat Hot Dog Rolls: high fructose corn syrup

Don't fret. There are many healthy options out there to house your burgers and hot dogs, so read more

Hot dogs and hamburgers are comfort foods of Summer, and I'm sure by now you've eaten your fair share at all the barbecues you've been frequenting. Aside from those staples, grilled corn smothered in butter, potato salad, chips and dip, and cold beer are also favorites. With all this irresistible food, I'm wondering, what are some tips you can suggest to fellow FitSugar readers to help avoid overeating at the next BBQ?

If you're trying to make your barbecue a little healthier by grilling up salmon burgers instead of ones made out of beef, don't skimp on the buns. It is easy to be fooled by ones that look healthy, but still have enriched flour listed as the first ingredient. As you'll recall, enriched flour is made when good old healthy wheat flour is processed and stripped of all the nutrients, and then companies add a little back in. The word "enriched" sounds healthy, but this is not what you want to be eating.

Go on a bun mission to find ones made with whole wheat flour. But don't stop there — make sure your buns are free of corn syrup as well. If you're in a bun conundrum and can't find any made with healthy ingredients, pick up some regular bread and use slices of that as your bun.

I'm so psyched for BBQs now that the weather is so warm. I always like to keep a box of veggie burgers in the freezer just in case I don't feel like a regular burger, or if we have vegetarian guests over. Now that meat alternatives are so popular, there are so many different kinds to try out, like this Organic Sunshine Burger. Not only are they vegetarian, but they're also vegan, soy free, and gluten free.


Want to see what these burgers really look like and find out how they taste? Then read more

BBQ season is upon us and while grilling is an easy and low fat way to cook food (compared to sautéing in oil or butter). Here are five things I thought you might want to know about the whys and hows of marinating.

1. Marinating meat, fish and poultry significantly decreases the amount of carcinogenic HCAs (heterocyclic amines) produced when the meat is cooked at high temperatures, like in grilling. Marinades can reduces the HCAs by as much as 99 percent.
2. Marinades may slow the growth of harmful bacteria, like listeria.
3. Marinating meat with naturally acidic ingredients, like vinegar or citrus juices, tenderizes the meat, breaking down the proteins making the meat easier to digest. Plus it helps lock in the moisture so the meat won't dry out and toughen up.
4. To keep the calorie count down, only use one-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.

Have fun grilling!

Source

It's barbecue time again, and I couldn't be more thrilled. I love grilling, but it's important to keep food safety in mind when firing up the grill. I always try to marinate the meat before cooking, in hopes of reducing the production of carcinogens, but the high heat can also produce chemicals with cancer-causing properties. This does not mean you should skip the grill this weekend (or all Summer); just follow these simple tips from the Harvard Health Letter for keeping grilling safe:

• Cook smaller pieces: They cook more quickly and at lower temperatures.
• Choose leaner meat: Less fat should reduce flames and therefore smoke.
• Precook in the microwave: Doing so for two minutes may decrease heterocyclic amines by 90 percent, according to some research.
• Flip frequently: That way, neither side has time to absorb or lose too much heat.

Source