US Med Voice

US Med

877-814-2988


Vol. 3, No. 3 | March 2011

 

 

 

Welcome to US-MED Voice, brought to you by United States Medical Supply.

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July is National Grilling Month
Cook on the grill for healthy, flavorful meals

 

US MED Gives Back

Cooking outside in the fresh air is one of the joys of summer. Grilling can enhance food flavors, and the company of family and friends can make any dinner a party. Cooking outside in the fresh air is one of the joys of summer. Grilling can enhance food flavors, and the company of family and friends can make any dinner a party.

 

]There's more to it than slapping a steak on the grill and turning up the heat. To prevent foodborne illnesses, you have to do it right.

 

* Thaw frozen meats and poultry thoroughly. Slow thawing in the refrigerator is best. Or thaw sealed packages in cold water. Microwave thawing is OK if you grill the item immediately.

 

* Use marinades properly. Marinate in the refrigerator. Set aside a portion of the marinade before placing it on the meat. You can use the saved marinade to baste while grilling. Never reuse a marinade that has been used on meat, say scientists at the Mayo Clinic.

 

* A marinade of olive oil and citrus juices can reduce the formation of cancer-causing substances on foods by as much as 99 percent. A food safety project at Kansas State University also discovered that basil, mint, rosemary, thyme, oregano or sage used in marinades can reduce the formation of free radicals when foods are grilled.

 

* Keep the grill clean and make sure it's hot before you put food on it. Consider indirect heat to prevent charring. Charred meats may contain carcinogens. Avoid flare-ups by trimming fat from the meat.

 

* Avoid cross contamination. Never reuse utensils or platters that have come in contact with raw meat.

 

 

 

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