Today, July 1, kicks off National Grilling Month, and while backyard
barbecues are a summer staple, Health Net, Inc. (NYSE: HNT) has a host
of tips to help ensure that everyone’s outdoor cookouts are as healthy
and safe as possible.
“Grilling is a great way to cook healthy meals, but you must be mindful
of your food choices, food preparation, and the actual grilling
process,” explains Angel Ponce, a Registered Dietician and Certified
Diabetes Educator with Health Net of California.
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Lean toward lean
“While just about everything you grill tastes good, not everything that
you grill is good for you,” Ponce notes. He recommends avoiding high-fat
fare such as hot dogs and hamburgers, and instead opting for lean cuts
of meat. To select the leanest cuts of beef, look for the word “round”
or “loin” in the name, as in top sirloin or top round. Ponce says
skinless chicken is similarly a good choice, as is seafood, including
halibut, scallops, or shrimp.
“Grilled vegetables – from zucchini to peppers and eggplant – are
another great choice,” Ponce notes. “Barbecued fruit also tastes
terrific.” He adds, “I suggest trying apples, pears or pineapple.”
Proper prep
In addition to making healthy grilling choices, properly preparing foods
is equally important. Toward that end, the United States Department of
Agriculture (USDA) offers these tips:
-
wash your hands before and after handling food;
-
use separate, clean cutting boards to chop meat, vegetables and fruit;
-
rely on a food thermometer to determine if meats are adequately cooked
(steaks, roasts, chops and fish should reach 145° F; poultry should
reach a minimum of 165° F);
-
place grilled items on a clean plate or platter;
-
discard any food that has been left outside for more than two hours;
if the temperature is 90° F or above, food should not sit out for more
than one hour.
Safety basics for barbecuing
When it’s time to actually start grilling, several safety precautions
should be taken.
