7 Grilling Mistakes to Avoid, According to a Dietitian

When it comes to healthy cuisine, grilling is one of the most nutritious options. This is due to the fact that, in comparison to other procedures, it often uses less oil. The only problem is that if you commit one of the most common grilling blunders, you risk decreasing the nutritional value of the dishes you’re so pleased of making and eating.

Jennifer Maeng, MS, RD, CDN of Chelsea Nutrition, a registered dietitian in New York City, shares a few suggestions for keeping grilling as healthy as it should be.

A dietician recommends avoiding these 7 typical grilling blunders.

The first blunder is not cleaning your grill on a regular basis.

A dirty grill with built-up grease and dirt, according to Maeng, is not only a severe fire hazard, but it also affects the flavour of your food. “Cleaning your grill properly ensures that mould and germs that could negatively influence the nutrition of your food are killed, and that will not be eradicated by high heat or autoclean functions,” she explains.

Mistake #2: Failing to reduce extra fat

Fats, as tasty as they are, might raise the quantity of AGEs when cooked at high temperatures, according to Maeng (advanced glycation end products). She recommends trimming excess fats from meat before grilling since “high levels of AGEs stimulate an inflammatory response and have been related to weight gain, diabetes, and heart disease,” she says.

Mistake #3: Using an excessively high heat setting on the grill.

Grilling on high heat may appear to be a smart idea because it results in crispy, crunchy vegetables and meats, but it isn’t healthy, according to Maeng. She claims that “charring and burning vegetables depletes nutrition while also exposing them to benzopyrene, a toxin present in cigarettes.” “If feasible, start with a high heat until they form a crust, then reduce the temperature to finish the cooking process on the inside.”

Mistake#4: Oiling the grill grates instead of the food

While it is common practise to oil a baking sheet before using it in the oven, this is not the case with grilling surfaces. According to Maeng, “oil on heated grates will smoke and carbonise, giving your food a disagreeable taste.” She does warn, though, that omitting oil on vegetables can quickly dry them up and cause flavour loss. She suggests simply spraying a layer of oil over the meal or mixing it all together in a bowl before grilling to avoid this.

Mistake #5: Choosing well-done over well-done well-done well-done well-done well-don

People who order well-done burgers and steaks are the subject of several memes and jokes. It’s not a laughing thing, according to Maeng.According to a Harvard research, persons who enjoy their steak well done have a 15% higher risk of high blood pressure than those who prefer medium/medium-rare,” she says. She claims that cooking meat at high temperatures to burn and blacken it can cause oxidative stress, inflammation, and insulin resistance in the body. “Moreover, overcooking meats can result in a loss of up to 40% of B vitamins and minerals,” Maeng adds, noting that overcooking vegetables can also result in nutrient loss.

Adding sugary glazes is mistake #6.

Almost everyone enjoys BBQ sauce, however Maeng claims that many people use it incorrectly when grilling. “Sugar-rich sauces, such as barbecue sauce or balsamic glaze, may burn at high temperatures and should be poured towards the end of the cooking process,” she advises, adding that sauces can also be served on the side for dipping. However, don’t use the same sauce you used for the marinade because reusing raw meat marinade as a sauce after cooking can spread bacteria. “If you’re going to use the marinade as a sauce, make sure to boil it first,” she advises, noting that this will kill the bacteria and reduce the risk of food poisoning.

Mistake #7: Using only direct heat.

Grilling directly over an open flame or charcoal has its time and place. “Foods that cook rapidly, such as burgers, veggies, fish, thin steaks, and so on,” adds Maeng. “For meals that take longer than 20 minutes to cook—whole chicken, brisket, ribs, and so on—indirect heat should be used.”

Here’s how to create vegan “not” dogs in no time:

Hello there! You appear to be someone who enjoys free workouts, unique Well+Good content, and savings on cutting-edge wellness brands. Sign up for Well+, our online network of wellness insiders, and you’ll have quick access to your rewards.

Leave a Comment