Summer is the season for barbecues.Everyone seems to have a favorite outdoor grill.There are plenty of options, whether you're a fan of grilling burgers over hot coals, lighting up a gas grill, or putting your favorite wood chips into the cooker and simmering them on low.There are also differences in health.Each method of grilling has its own advantages and disadvantages in terms of whether a particular cooking method is healthy or not. At its most basic level, cooking meat with an open heat source is one of humanity's oldest cooking methods.It's still hugely popular, with the majority of Americans saying they don't need a special occasion or holiday to cook on the grill, according to data shared by Statista.All of this interest means there are now a lot of new and technologically advanced products associated with the barbecue industry, propelling its sales to more than a few billion dollars in 2021.Whether you're doing it with a bag of charcoal or lighting up your patio gas grill, let's break down the health benefits of each type of grilling. You should know that the act of grilling has some inherent health risks, no matter what kind of grilling you use, according to Healthline.Carcinogenic compounds can form at any time: Meat is quickly grilled at very high temperatures. The meat is charred to form a black crust. When fat from cooking food drips onto a hot grill, smoke attaches to the outside of a piece of meat. Most of these conditions occur when barbecuing any type of muscle meat, including beef, pork, chicken, fish and lamb.These types of meat make up the bulk of the barbecue.
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