Not surprisingly, most of us are eagerly awaited the warm weather to open the season of barbecue. What a delicious food are all these grilled steaks, chicken or even veggies! 

For sure, cooking over open fire is known since ancient times and aren't too many people who could resist the temptation to enjoy these exquisite gourmet dishes. On the other hand, I bet, there are a very few people who really know how to make barbecue not only delicious but healthy. 

Do you know, how to make your grilled meals healthier and tastier? In a few words, these simple secrets are: you will need the right foods, the right wood, and the right grill, of course. Continue here, if you want to keep yourself and your loved ones healthy and happy, and to become the most experienced chef of your barbecue party! ;)

It is believed that a frequent consumption of a deep fried food is risky and might cause cancer.

So, why is this happening? Because cooking meat at a high temperature of 180°C (356°F) and more creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). 

When it becomes dangerous to your health? In major cases, it often results of improper grilling or barbequing, when fat drips onto the hot coals, and its harmful fume and smoke are building up in a food, thereby posing serious threats to health.

What to do to avoid this risk? If you want to protect your health, you only need to follow some simple but necessary rules by grilling or barbequing to reduce HCAs and PAHs.

• Marinate red meat in a beer or wine for at least 30 minutes (better, for two hours). This significantly reduces HCAs. Scientists believe that the antioxidants in these marinades block HCAs from forming. Marinade acts like a barrier between your meat and carcinogens.

• ​​Use rosemary. This herb is known for its high level of antioxidants. Put rosemary onto meats before grilling and it cuts HCA levels by up to 100%. Herbs including basil, mint, sage and oregano may have a similar effect.

• ​​Grill your food at a low-heat, oil your grill racks, it also will help you to avoid burning. 

• ​​Place meat or veggies on a sheet of foil, which will protect your food from the smoke and fat drops onto the flame.​

• Prefer non-fat meat. Сhoose lean meats and trimming the fat well before grilling, because when fat and juices drip from meat, flame flares up and create more smoke, which leads to carcinogen formation. Also, flip it frequently - this reduces HCAs' content by 75-95%. If your meat charred, trim the burned pieces away before eating.​
• ​​​​​​​​​​​​Choose poultry, such as chicken, duck or turkey instead of red meat, which is less healthy.​
• Grill fish. Beef, pork and poultry tend to form more HCAs than seafood because of their higher amino acid content and longer grilling times.​
• Grill fruits and veggies. There's no danger at all! Enjoy their delicious taste and the most healthy and low-calorie meal!