Health Hotline Magazine | July 2020

THE ART OF HEALTHIER BURGERING IS IN THE DETAILS DETAILS MATTER, WHEN YOU’RE THE HEALTHY GRILL MASTER! Heterocyclic Amines (HCAs) are what the Art of Burgering is NOT about! These carcinogenic compounds form when proteins, sugars, and creatine in meat react at high temperatures, but the upside is—we have good4u tips to help reduce their formation. We want you to showcase your skills at the grill in the most mouthwatering style while keeping your menu rooted in health!

EVERY MASTERPIECE NEEDS A TWIST! Become a sweet and savory artiste with this good4u tip. Are you ready? Add cherries! Adding cherry pulp to your meat is a triple win. It equals: extra juicy burgers, more free-radical scavenging phytonutrients, and most importantly— burgers with cherries have significantly fewer HCAs than those without them! HIGHER HEAT & WELL-DONE MEAT = MORE HCAS (not a good thing) The Art of Burgering demands finesse: temps, time, and even how often you wield the spatula matters. Healthier burgers aren’t flame-broiled or well done—they’re cooked at lower temps, flipped frequently, and served without charred black edges. Once temps begin to reach 400°F, HCA formation increases, and well-done meat has significantly more of them, so keep it low and juicy. THE MEAT OF THE MATTER You’re an artisan, and burgering is your craft—which means quality matters! Pasture-grazed, humanely raised, hormone & antibiotic-free is the standard to burger by because nothing less will do. Plus, it’s more nutritional bang for your buck—grass-fed beef has four times more naturally occurring vitamin E than

grain-fed, and up to five times the CLA! E IS FOR EASIEST HEALTHY GRILLING SECRET

Here’s a healthy grilling trick every Burger Artist should have in their bag! An effective way to reduce the formation of HCAs in your grilled meat is to add vitamin E, and none will be the wiser because it’s tasteless. Plus, it only takes one 400IU capsule of natural vitamin E (d-alpha-tocopherol) to treat 10 pounds of hamburger.

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