Kim and Brooke from Nutritional Healing share some tips for healthy summer grilling.

Easy ways to reduce the inflammatory potential of grilled foods:

Turn down the heat: It may be an obvious one, but lowering the heat would be preferred. In fact, slow, low, moist methods of cooking (steaming, poaching, boiling, simmering) are preferred to the dry heat ones like grilling.

Limit Grilling Time: Cook meats just until done and avoid overcooking.

Trim off the burnt pieces: The ends of food (crusts) tend to be most damaged, so don’t eat the blackened pieces when you can avoid doing so.

Partner grilled foods with fresh foods: Researchers found that eating a hamburger resulted in inflammation afterwards but adding 1/2 an avocado to that burger neutralized that inflammation! So, when you have charred foods, bring in the healing green of chlorophyll, through an avocado, leafy green salad, or even microgreens can be delicious and protective!