Message from Nutritionists: Be Careful When Barbecuing

Some nutritionists warn barbecuers not to serve cancer-causing agents and food poisoning with their entrees. Carcinogens form as fat drips off meat onto the coals or heating element. The carcinogenic substances are then picked up by the smoke and deposited on the food.

To prevent this, choose lean meat with less fat or protect the meat from the smoke. Some people don't like to wrap the meat in foil because then it doesn't get that smoked flavor, but you can help the situation by putting foil on the grill and punching holes in it so the fat can drip out but the smoke is less likely to reach the food. You can also try what is called the 'indirect method.' Put your charcoal briquettes to each side. And right under the meat, put a drip pan. 'The fat drips into the pan and doesn't have contact with the charcoal. You can also cut down on the carinogens by not letting flames touch die meat. This causes charring, and the charred material contains cancer-causing substances.

Another health risk with barbecuing is food poisoning. Outdoor barbecues, especially in hot weather, can provide ripe conditions for harmful bacteria to grow. The main place to prevent this is in the kitchen. Wash poultry well. And keep all meat refrigerated until you're
ready to grill. Utensils used with the raw meat, including the platter, should be washed in hot soapy water before they're used again for the cooked meat. This cuts down on the possibility of transferring harmful micro-organisms. Make sure the meat, especially the poultry, is completely cooked before you serve it. Fork beef next to a bone to see if it's done to the level you want For chicken, pull a leg. If chicken bones wiggle easily, then the chicken is probably well done. The poultry meat should be white throughout.

And while you have the coals hot, cook some vegetables to get more fiber in your diet. Slice potatoes, but not all the way through. Put slices of onion in between. Brush with a little parsley butter. Vegetables cook really well on the grill, even squash. If you try the indirect method for your meat, then you can wrap vegetables in foil and put them directly over the coals while the meat is cooking in the middle over the drip pan.

Another safety precaution with a barbecue is keep the fire under control. Here are a few tips for preventing accidents:

— Use only the amount of charcoal you need and no more. For a big piece of meat, you're going to have to add more after the first hour anyway.
— Never barbecue near buildings.
— If rain threatens, don't move the grill inside — not even into the garage. '
— Once you light the fire, don t re-light it Don't toss in any more charcoal lighter because it could flame up on you.