The smells of summer have returned: sunscreen, freshly cut grass and burgers sizzling on the grill.
For many families, backyard barbecues are a staple of summer dining. But often the foods people associate with summer grilling – including ribs, sausages, hot dogs and hamburgers – are processed or high in saturated fat and sodium, which contribute to heart health risks. And studies show cooking meat at high temperatures can cause harmful chemical reactions that raise the risk for heart disease, diabetes and cancer.
The good news is, you don’t need to close the lid on grilling. Food experts say there are steps outdoor chefs can take to make backyard barbecues healthier, while still loaded with flavor.
22News reporter Julia O’Keefe filed a report this week focused on American Heart Association tips to have a healthy Independence Day barbecue. Watch it below.