Whether it’s Memorial Day, the Fourth of July or just an average evening, someone,
somewhere is grilling out during the summer.
Unfortunately, this summertime staple can come with some notable pitfalls. Often, food that’s prepared on a grill is high in fat and cholesterol, and traditional barbecue sauces can contain many unhealthful ingredients.
Eating these foods in moderation is fine, but when eaten in excess, they can result in a number of health issues, such as obesity, high cholesterol, high blood pressure and increased risk for heart disease.
In an effort to reduce these health concerns, Jim Warner, programming director for the food and nutrition services at The Ohio State University Wexner Medical Center, teaches a class on healthful barbecuing tactics.
“What we’re trying to promote is using leaner custom meats such as chicken breast and pork tenderloin,” Warner says. “And we’re using fresh herbs, natural juices – even Samuel Adams beer as a marinade – to use the natural acidity of these fresher and healthier foods to help break down the protein structure of the meat and reduce grill time.”
Marinating meat with these rubs and marinades is a great way to reduce the high fructose corn syrup and sodium that’s often found in barbecue sauce, Warner says. Making sure people are aware of these other options can result in many health benefits.
“We also try to promote using leaner meats because they need less time cooking, so we don’t get that heavy-duty char,” Warner says. “There’s some evidence that shows when meats are burned on the grill, they can (develop) carcinogenic properties.”
Warner’s class on healthful barbecuing is just one of many in a series of programming the Philip Heit Center for Healthy New Albany has planned for the community this summer. The classes span a wide range of cooking topics, including plant-based cooking, diabetes control and cooking for couples.
“(I try to) show people practical ways that they can cook food, shop for food, read labels and actually be a better consumer and smarter home cook,” Warner says. “I give them the skills that they need to make better food choices.”
Taylor Weis is a contributing writer. Feedback welcome at ssole@cityscenemediagroup.com.
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