Eat Out Eat Well

Food for Fun and Thought

5 Tips To Make Your Grilled Meat Healthier

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Grilled meat tastes good (of course you have to like meat).  Unfortunately, two types of cancer causing compounds can increase or form in some foods that are grilled or cooked at high heat.

Two Dangerous Compounds

Heterocycline amines (HCAs) increase when meat — especially beef — is cooked with high heat – not just by grilling but by pan-frying, too. HCAs can damage DNA and start the development of cancer.  Most evidence connects them to colon and stomach cancer, but they may be linked to other types of cancer, too.

Polycyclic aromatic hydrocarbons (PAHs) increase with grilling because they form in smoke and can get deposited on the outside of meat.

Five Things You Can Do

Here are five things you can do to decrease the formation of HCAs and PAHs:

  1. Cook or fry at lower temperatures to produce fewer HCAs.   You can turn the  gas down or wait for the charcoal’s low-burning embers.
  2. Raise your grilling surface up higher and turn your meat very frequently to reduce charring — which is highly carcinogenic. Grilling fish takes less cooking time and forms fewer HCAs than beef, pork and poultry.
  3. Marinate your meat.  According to the American Institute for Cancer Research, marinating can reduce HCA formation by as much as 92 to 99%. Scientists think that the antioxidants in marinades help block HCA formation.
  4. Add some spices and rubs. Rosemary and turmeric, for example, seem to block up to 40% of HCA formation because of their antioxidant activity. A study by Kansas State University found that rubbing rosemary onto meat before grilling greatly decreased HCA levels.  Basil, mint, sage, and oregano may be effective, too.
  5. Select leaner cuts of meat and trim excess fat to help reduce PAHs. Leaner cuts drip less fat – and dripping fat causes flare-ups and smoke which can deposit PAHs on your food.

Everything You Want To Know About Popsicles

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The Popsicle And Serendipity

By accident, on a cold night in San Francisco in 1905, an 11 year old left a powdered soda drink on the porch with a stirring stick still in it. The next morning there was this amazing frozen sweet stuff on a stick.  Years later, Frank W. Epperson, the lucky kid, applied for a patent for his discovery.  He initially called the treats Epsicles but his children called them Pop’s ’sicles.

Popsicle Trivia

  • The #1  Popsicle ice pop flavor is cherry.
  • Twin popsicles were made during the Depression so two kids could each have one for a nickel.
  • Popsicles were chosen as a symbol of American life by the Eighth Air Force Unit during world War II.
  • The Popsicle was patented in 1923 and two billion of them are sold each year.
  • Although there are many varieties, single popsicles like those found in the box in the photo have 45 calories, 11g carbs (8g sugars), no sodium, no fat, and no protein.

Some Lower Calorie Alternatives If You Like Your Ice Cream With Toppings Rather Than Naked

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Some people like their ice cream without any embellishment, and for others, the more the better.  Sometimes there’s nothing better than an ice cream sundae or a waffle cone with a bunch of toppings.

Ice cream can be topped with just about anything can be made with just about anything and I freely admit that for me, the best part is choosing what goes on top of ice cream, not the ice cream itself.

So Many Choices

You can put just about anything on ice cream  — and most likely — someone, somewhere in the world has chosen some pretty random and unique toppings to put on their plain old vanilla or some esoteric flavor that they love.

Toppings Can Add A Mountain Of Calories

The problem is, of course, that the standard fare:  toppings like hot fudge, whipped cream, peanuts, walnuts in syrup, crushed heath bar, caramel sauce – can all add hundreds of calories and not much nutrition to your sundae or cone.  It is likely that nutrition is not your first thought when visions of ice cream dance in your head, but calories (and perhaps nutrition) might be.

Here’s the nutrition in some common ice cream toppings:

  • Smucker’s Spoonable Hot Fudge Topping:  2tbsp, 140 calories, 4g fat, 24g carbs, 2g protein
  • Smucker’s Spoonable Ice Cream Topping Pecans in Syrup Topping:  1tbsp, 170 calories, 10g fat, 20g carbs, 1g protein
  • Regular Redi Whip:  2tbsp, 20 calories, 2g fat, 1g carbs
  • Cool Whip, extra creamy:  2tbsp, 32 calories
  • Regular M&M’s:  10 pieces,103 calories, 5.2g fat, 12.1g carbs, 1.9g protein
  • Peanut M&M’s:  about 16 pieces, 200 calories, 10.15g fat, 23.48g carbs, 3.72g protein
  • Peanuts (1oz): 160 calories, 14g fat, 5g carbs, 7g protein

Some Stand-bys That Are Lower In Calories

  • Rainbow Sprinkles (Mr. Sprinkles):  1 tsp, 20 calories, 0.5g fat, 3g carbs, 0g protein
  • Chocolate Sprinkles (jimmies):  1 tbsp, 35 calories, 0g fat, 6g carbs, 0g protein
  • Smucker’s Spoonable Ice Cream Topping, Light Hot Fudge, Fat Free:  2 tbs, 90 calories, 23g carbs, 2g protein
  • 10 mini marshmallows:  22 calories, 0 fat, 5.7g carbs, .1g protein
  • 18 gummi bears: 140 calories, 0 fat, 43.5g carbs, 0 protein

Think Outside The Box For Lower Calorie Choices

If the world is your oyster in terms of toppings, why not think about fruit, cereal, or a crushed up 100 calorie pack of anything?

Here are some other suggestions:

  • Smucker’s Spoonable Pineapple Topping:  2 tbsp, 100 calories, 0g fat
  • Regular Redi Whip:  2 tbsp, 20 calories, 2g fat, 1g carbs
  • Fat Free Redi Whip:  2 tbsp, 5 calories, 0g fat, 1g carbs
  • Cool whip, light:  2 tbsp, 16 calories
  • Cool Whip, fat-free:  2 tbsp, 15 calories, 43.5g carbs, 0 protein
  • 1 mini box of raisins (.5 oz):  42 calories, 0.1g fat, 11.1g carbs, 0.4g protein
  • One medium banana: 105 calories, 0 fat, 27g carbs, 1g protein
  • One cup strawberry halves: 49 calories, 0.5g fat, 11.7g carbs, 1g protein
  • Sugar-free Jello pudding:  60 calories
  • One cup Froot Loops:  118 calories, 0.6g fat, 26.7g carbs, 1.4g protein
  • One cup blueberries:  83 calories, 0.5g fat, 21g carbs, 1.1g protein
  • Crushed pretzel sticks, 1 oz:  110 calories, 1g fat, 23g carbs, 3g protein

What To Do When Your Mouth’s On Fire From Red Hot Chili Peppers

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Recently, I was in a restaurant that specializes in chili – hot, hotter, and hottest.  Four large thirtyish guys were sitting at the table next to mine. One guy ordered, “hottest,” with a swagger.

Shortly after this big, burly guy dug into his chili – with gusto, I might add, he was sitting glassy eyed, rivulets of sweat dripping off of his bald head, practically unable to speak.  The waitress, obviously having seen this reaction before, came running over with a glass of milk with orders to, “Drink up.”

Have you ever had this reaction to very spicy food — maybe even from a dish from your own kitchen when you got a little too zealous with the chili powder? Or perhaps, like this guy, from being a little too macho and ordering “hottest” after assuring everyone that you love really hot and spicy food.  Perhaps when you accidentally grabbed the wings known as red hots at a recent party.

What Causes The Burn?

Capsaicin is mostly responsible for the “heat” in chili peppers.  To stop the mouth flames you need to neutralize the burning heat from the capsaicin that binds to your taste buds. Capsaicin is soluble in both alcohol and fat so full fat dairy and alcohol are possible solutions.

What To Do To Tame The Flame

What do you do as your mouth is sending a five-alarm signal, your face is on fire, and you are sweating enough to water every plant in the room?  Here are some solutions that are easy – even when you’re in a restaurant or at someone else’s home.

  • The most common flame relievers are full fat dairy, acid, and sugar – although some people also swear by nut and seed butters  (peanut, almond, tahini).  They may all have some degree of effectiveness.
  • Ice and water will feel pretty good, but only temporarily. The burning pain will come roaring back. Because capsaicin is soluble in alcohol and fat, sometimes beer is suggested as a solution. The alcohol helps neutralize the capsaicin molecules.  But beer is about 95% water and won’t really neutralize the capsaicin clinging to your tongue.
  • High fat dairy products like milk, cheese, sour cream, yogurt, and ice cream coat your mouth and can break the bonds capsaicin forms with the nerve endings – and, since they’re cold, they feel pretty good, too. Now you have an explanation for why spicy Mexican food is often served with sour cream.
  • Sugars bind to pain receptors more readily than capsaicin so sweet things might work, too.   Sugar, fruit, honey, molasses, even carrots have all been used.  Highly sweetened non-carbonated drinks may work.  Try some sweet tea.   Hoisin may work for Asian dishes or Lassi (sweet and dairy combination) if you are in an Indian restaurant.
  • Acid can cut through the heat so use vinegar, lemon or lime juice, or anything acidic that doesn’t mess with the taste.  Gives beer with lime new meaning, too, doesn’t it?