LAURA PENSIERO, RD: It's one of the best ways to cook low fat. It's direct heat. You're not adding any fat in
the cooking method. It adds a lot of complexity of flavor to the food. There are great flavor profiles when you use a grill.
The only drawback may be some of the foods that we choose to grill, which may be going with more meat than we're supposed to eat, or some of the compounds that are created in the grilling process, which can be carcinogenic,but we want to put that in perspective of what it really means in terms of relative risk.
DAVID FOLK THOMAS: Heidi, as far as bad foods that you're grilling out there, what should you kind of avoid?
HEIDI SKOLNIK, RD: I like to think of it more as what foods can you add that are going to benefit you and expand the variety. So instead of always cooking up burgers and hot dogs, go ahead and try some great swordfish steaks or tuna steaks. They are so delicious, and grilled makes them that much better. They are easy.
Go ahead and make chicken kabobs. Add some vegetables. Grill up some vegetables to round out that meal. Try venison, which
is a really low fat red meat that's absolutely delicious. You can try it with different marinades. Just expand the repertoire so it's beyond the typical burger and hot dog.
LAURA PENSIERO, RD: Even getting used to the fruits and vegetables on the grills. They are a little more used to cooking vegetables on a grill, but you can actually cook sliced fruit like pineapple and banana on a grill. It's another way to eat more fruit during the summer.
HEIDI SKOLNIK, RD: I'm going to put in my bias. The only time that I would grill a fruit would be like a s'more, and then it looses some of the benefit. Hot pineapple doesn't do it for.
