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Is grilling good bad on a primal diet?

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  • Is grilling good bad on a primal diet?

    I am not afraid of fat, however I prefer to grill meat because of the taste.

    Is this the wrong approach to primal living? Should I be frying my food in fats/oils to achieve optimum primal fat intake?

    EDIT: There was a typo in the topic, it should read 'Is grilling good or bad on a primal diet?'
    Last edited by fatguy; 09-10-2013, 02:14 PM. Reason: Typo in topic

  • #2
    Added fat is by no means required--I only use it for lean proteins like shrimp. The char produced by grilling heat is an alleged carcinogen so I wouldn't grill every day but otherwise it's fine.

    Each cooking method has its advantages so a rotating variety is probably wise. Gentle heat like braises, stews, and slow roasts are very good too.
    37//6'3"/185

    My peculiar nutrition glossary and shopping list

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    • #3
      Grilling is the MOST primal method of cooking.

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      • #4
        Fire. Meat. Good. *grunt*
        "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

        B*tch-lite

        Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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        • #5
          Frying is the worst. Slow cooking and lightly grilling are much better.

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          • #6
            @ picklepete

            Concerning the char being carcinogenic, does this still hold true if one cooks with wood? I almost never use coal and always wondered if this made a difference.....what about smoked slow with mesquite, as with salmon?

            Any resources you know of on that would be great.
            "The soul that does not attempt flight; does not notice its chains."

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            • #7
              Originally posted by TheyCallMeLazarus View Post
              @ picklepete

              Concerning the char being carcinogenic, does this still hold true if one cooks with wood? I almost never use coal and always wondered if this made a difference.....what about smoked slow with mesquite, as with salmon?

              Any resources you know of on that would be great.
              Serum AGE's are higher in vegetarians than omnivores. Grill away.
              The Champagne of Beards

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              • #8
                Originally posted by TheyCallMeLazarus View Post
                Any resources you know of on that would be great.
                According to Nourishing Traditions:
                "We hate to be spoilsports but we must caution against too frequent consumption of grilled meats. Meat fat that comes in
                contact with an open flame synthesizes certain highly carcinogenic hydrocarbons. Meat that has been cooked in a pan or in liquid contains very few hydrocarbons in comparison. Your body can deal with these hydrocarbons if it is healthy and not overloaded. We urge you to grill only occasionally and, when you do, be sure to eat them with one or more crucifers such as cabbage, broccoli or Brussels sprouts."

                I'm indifferent myself--don't own a grill but don't refuse grilled food.
                37//6'3"/185

                My peculiar nutrition glossary and shopping list

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                • #9
                  ''Frying is the worst''

                  Is it just worst from best or it's actually detrimental? Even if it's done in oven? I way more like fried (in good oils) food then cooked.

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                  • #10
                    that right,Gentle heat like braises, stews, and slow roasts are very good too.

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                    • #11
                      Originally posted by Uselis View Post
                      ''Frying is the worst''

                      Is it just worst from best or it's actually detrimental? Even if it's done in oven? I way more like fried (in good oils) food then cooked.
                      Don't listen to him. Good fats are fine. Just don't cook above their smoke points.
                      The Champagne of Beards

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                      • #12
                        Fat gets easily charred when grilling. I go for leaner cuts of meat and make sure it doesn't get overcooked. You could also prepare steak on stove top in coconut oil or ghee, which are stable on high temperatures.
                        For roasts, I have it on 475 for about 20 minutes, then lower the temp to 330 and cook till desired "doneness" is reached. The higher heat initially tenderizes meats well.

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                        • #13
                          Originally posted by picklepete View Post
                          According to Nourishing Traditions:
                          "We hate to be spoilsports but we must caution against too frequent consumption of grilled meats. Meat fat that comes in
                          contact with an open flame synthesizes certain highly carcinogenic hydrocarbons. Meat that has been cooked in a pan or in liquid contains very few hydrocarbons in comparison. Your body can deal with these hydrocarbons if it is healthy and not overloaded. We urge you to grill only occasionally and, when you do, be sure to eat them with one or more crucifers such as cabbage, broccoli or Brussels sprouts."

                          I'm indifferent myself--don't own a grill but don't refuse grilled food.
                          It may be marginally worse for me. But you know what? It's damn delicious. I don't mind giving up those few extra years.

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                          • #14
                            To Block The Carcinogens, Add A Touch Of Rosemary When Grilling Meats

                            Herbs help, apparently. Plus they're tasty.

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