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9 Ways to Cancer-Proof Your Next Barbecue

5. Marinate foods like meat in olive oil and lemon juice-based marinades.  Research shows that these two items can reduce the formation of the cancer-causing compounds by up to 99 percent while cooking.  Not to mention that they tenderize the meat, add great flavor, and help keep it moist during cooking.

6. Use fresh herbs for your next barbecue.  Scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs in a particular family used in marinades drastically reduce the formation of heterocyclic amines.  These herbs include:  basil, mint, rosemary, thyme, oregano, and sage.  Simply use one or more of these herbs, preferably fresh, in a marinade prior to and during cooking.  Fortunately, they add tremendous flavor so most people won’t even know you’re making they’re barbecued food healthier.

7. One of the easiest ways to make barbecuing healthier is to add as many vegetables as possible.  Making kebabs is a great way to do this. By alternating lean meat and vegetables, the veggies will not only add flavor, they’ll also help to keep the meat moist and add fiber and nutrients.

8. Avoid overcooking vegetables. Their natural antioxidants help destroy free radicals that may be caused from barbecuing. The longer they cook the more certain vitamins like vitamin C and B-complex vitamins break down. So don’t overcook them.

9. Keep your grill clean prior to every use.  Not only is it more appetizing to eat food that’s been cooked on a clean grill, but you’ll be lessening the amount of char that you’ll be eating.

Adapted from the book Cancer-Proof by Michelle Schoffro Cook. Subscribe to my free e-newsletter World’s Healthiest News to receive monthly health news, tips, recipes and more.  Follow me on Twitter @mschoffrocook and Facebook.

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Read more: Basics, Cancer, Diet & Nutrition, Eating for Health, Food, General Health, Health, Health & Safety, Household Hints, Michelle Schoffro Cook, Outdoor Activities, , , , , , , , , , , , , , , , , , , ,

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Michelle Schoffro Cook

Michelle Schoffro Cook, MSc, RNCP, ROHP, DNM, PhD is an international best-selling and 17-time book author and board-certified doctor of natural medicine, whose works include: 60 Seconds to Slim, Weekend Wonder Detox, Healing Recipes, The Vitality Diet, Allergy-Proof, Arthritis-Proof, Total Body Detox, The Life Force Diet, The Ultimate pH Solution, The 4-Week Ultimate Body Detox Plan, and her new book The Probiotic Promise. Subscribe to her free e-magazine World's Healthiest News at to receive monthly health news, tips, recipes and more. Follow her on Twitter @mschoffrocook and Facebook.


+ add your own
1:27AM PST on Nov 10, 2014

We don't barbeque :)

1:27AM PST on Nov 10, 2014

We don't barbeque :)

1:04AM PST on Nov 10, 2014

Thank you!

5:39PM PDT on Aug 4, 2012

I will not stop eating bbq but thanks for the tips anyway. No I will not stop eating meat.

8:24AM PDT on Jul 31, 2012

The BBQ is a delight, be it with portobello mushrooms, bell peppers or a sizzling steak. One just has to practice moderation in all things.

7:28AM PDT on Jul 6, 2012

Thanks for the great advice!

10:09PM PDT on Jul 1, 2012

Thanks for the advice, will use it.

8:57PM PDT on Jun 30, 2012

Am I correct in assuming, that those tips should go for broiling, since the temperature is very high. The only thing is vegetables would not work in a broiler. I always thought that the most healthful methods of cooking were roasting, broiling, parboiling and stewing. Am I wrong?

7:19AM PDT on Jun 27, 2012

i didn't know that

7:09AM PDT on Jun 27, 2012

Your not cooking a Great Steak or Hamburger if it don't flare up! With all of the crap that is in the air we breed, do you really think that I am going to start worrying about that! When I think of all those charred marshmallows I use to eat and still do, occasionally!

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