This Is What You’re Doing Wrong When It Comes to BBQs
For most, barbecues are a quintessential part of summer. But unfortunately, quintessential barbecue foods aren’t always the most nutritious options. It’s fine to dig in to a big juicy hamburger every now and then, but any nutrition expert will tell you this is definitely not a food that should make a regular appearance in your diet.
But, in addition to what you are barbecuing, there are other mistakes many people make, often without realizing.
The first is drowning food in sugary BBQ sauce, Dr. Daryl Gioffre, author of GET OFF YOUR ACID, says. “Spices can enhance the flavor without loading on the sugar, such as turmeric, cumin, smoked paprika, garlic, cayenne, chipotle, sea salt, and black pepper.”
Instead, if you are going to grill animal protein, select lean proteins. “Wild-caught salmon, trout or herring are high in essential omega-3 fatty acids, low in mercury, and help to decrease inflammation in the body.”
One of the best options is to grill vegetables, he adds. “Cauliflower steaks with turmeric, ginger, and cumin are delicious.”
Proper food combining is essential. “The single worst rule of food combining are the classic American summer dishes that combine a protein with a starch, such as steak and potatoes, hamburger on a bun, or spaghetti and meatballs, Dr. Gioffre says.
“That’s because proteins are digested in the stomach by acid, while starches are digested in small intestine by alkaline compounds, so they neutralize each other, and we end up with undigested food that will putrefy and rot in your small intestine,” he adds.
“Don’t char meat or vegetables as the prolonged exposure to smoke can have carcinogenic effects, Dr. Gioffre says.
Keep food refrigerated
“Make sure food isn’t left unrefrigerated as bacteria and mold can grow quickly causing adverse reactions and, in some cases, severe food poisoning,” Dr. Gioffre says.
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