• Carl Weston

Why I chose this type of BBQ.

ok so I went down the rabbit hole, I wanted a new grill but the healthiest option!

Hey guys

So summer is here and as it warms up we never want to be inside cooking if we can be outside. Especially here in Canada when we have long winters but amazing summers we want to spend as much time outside when its nice as possible So why this? Well I posed a question on social media and asked

Which grill is best? Gas, Charcoal or pellets?

And I got a pretty even response from all 3.

However I decided to do more research and look in to the health and wellness and whats best and whats bad about BBQ'ing. So for anyone who wants to know the ins and out have a quick read about how to eat healthy and give me any feedback you have.

So firstly lets look 5th what or why it may be bad. So meat contains creatine, an organic acid that helps to supply the energy used by muscle cells. When you cook meat, a chemical reaction turns creatine into a group of compounds called heterocyclic amines (HCAs) and there is some evidence that these compounds cause cancer in high concentrations.

Frying and grilling meat will produce some HCAs but barbecues tend to be much hotter, and worrying about underdone meat means that many of us tend to cook until everything is well charred, so the level of HCAs is much higher. This is why I went down a rabbit hole. but you can control the heat and hence affect the health of what you are eating.

Also, unlike grilling, a barbecue heats the meat from below. As the fat drips onto the hot coals it burns, and the smoke rises up and coats the meat. This smoke contains lots of polycyclic aromatic hydrocarbons (PAHs) from the partially burned fat. PAHs are another group of chemicals that are known to cause cancer. But most studies linking HCAs and PAHs to cancer have been in the laboratory, using rats and very high doses. Most people don’t eat barbecue food often enough for the health risk to be measurable.

So my reason to get the Kamodo is because you really can cook on low heats and get a seal like an oven and you can keep them as low as 100f and at this temperature for hours to slow cook as you like. BUT remember well done shouldn’t be in your BBQ vocabulary if you’re trying to cut down on carcinogens. Studies have shown that higher temperatures lead to an increase in HCAs.

Allow some extra time, and try to cook your meat below 325°F, which is the temperature at which HCAs begin to form.And to ensure that you’re meeting the minimum cooking temperatures, invest in a meat thermometer, and make sure your burgers have an internal temperature of 160°F. And with the kamodos you can add in heat deflectors and cook like an oven but with the flavour of a BBQ. So you really can get the best of both worlds.

But if you have a grill and love to cook then you can do a few little things that can save you and make your grilling healthier.

Herbs - Herbs can protect the fat on the meat from being oxidized (aka damaged). The most important one is rosemary. In multiple studies, rosemary is shown to limit lipid oxidation. If you put rosemary in your marinade, and you expose your marinated meat to oxidized fats coming off those amazing coals, you reduce your risk of inflammation as a result. Add some oregano and thyme — they’re full of antioxidants. A 2008 study found that spicy marinades can decrease HCA formation, so don’t be afraid to sprinkle on the red pepper. Certain spices are packed with antioxidants that will help to eliminate HCAs in the grilling process. One study showed that adding spices, such as thyme, sage, and garlic, can reduce the amount of total HCAs by 60% compared to the control. And Rosemary may be especially potent. A recent study found that high concentrations of rosemary extracts may reduce HCAs by up to 90% in some cases. Get inspired by these and create away.

OILS - The kind of oil you use also matters. The oil forms a kind of barrier that protects against lipid peroxidation (when fats are damaged). If you know you’re going to be cooking at moderate temperature, Olive oil is NOT ideal since it’s easily damaged when heated, and I don’t recommend cooking with it. However, a lot of people are going to be doing it anyway. Choose a high-end olive oil, which tends to be higher in antioxidants. Other oils like coconut oil, MCT oil, or my fav Avocado oil. Another great one is grass-fed ghee or butter, but there’s an issue — it’s not liquid. So you can heat the butter or ghee up to melt it. It works very well and it has a mild taste. You can mix the herbs in it and rub it into the meat but above all

ITS ALL ABOUT THE MEAT! Always choose grass-fed beef over factory-farmed meat. Eating industrially-raised meat carries a lot of problems: it’s unethical, it’s bad for the soil, it’s bad for your gut bacteria, it’s bad for the animals — everybody loses. Cows that are free to roam and eat grass are happier and healthier, and we all need to care about animal welfare.

Grass-fed beef is also more nutritious — it’s higher in omega-3’s, antioxidants, and nutrients.



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