Experts grilling Healthy and environmentally friendly - is that possible?

Tips and Hints: Healthy and environmentally friendly barbecue

The barbecue season has started. Hardly anything is so popular with the citizens, as in sociable round sausages, meat, fish or even vegetarian to put on the grid. Health and the environment should not be neglected. Some advice from experts can help here.

Enjoying free time outdoors

In the summer, the grills will be smoldering again in the weekend in many gardens and parks. Most Germans love to spend their time outside in a friendly atmosphere and to enjoy delicious food. In addition, as it tastes particularly good from the grill, BBQ fans can exchange for hours. Less often, however, environmental and health aspects are addressed. But such topics are of great importance. Some tips and advice from experts can help you to cook healthy and environmentally friendly.

Barbecues with friends are fun. Also environmental and health aspects should not be neglected. Experts explain what to look for here. (Image: nd3000 / fotolia.com)

In the fresh air?

Just because you spend your time outside does not mean that you're out in the fresh air. As reported by the Federal Environment Agency in a recent communication, charcoal smoke pollutes the air at the grill and in the neighborhood with fine dust and soot.

According to the experts, gas and electric barbecues are not only healthier in this regard, they also protect the environment.

"If you still want to stay with charcoal, from an environmental point of view, products with the FSC seal are a good choice," writes the authority.

"It guarantees that the wood comes from sustainable forest management and not tropical forest is cut down for it - which unfortunately occurs frequently. A serious factor, considering that in 2012 alone an estimated 243,000 tons of charcoal were imported to Germany. "

Grill in a climate-friendly way

If you want to barbecue climate-friendly, should pay particular attention to what lands on the grill.

According to a study by TÜV Rheinland, almost 95 percent of the greenhouse gases produced during grilling are caused by the food being grilled, or by its production, transport and sale.

Anyone who relies more on alternative grilling with vegetables and tofu instead of meat and regionally produced seasonal organic produce significantly improves their eco-balance - and thus discovers some culinary and healthier delicacies!

It should be noted here that you should salt vegetables such as paprika, mushrooms or leek better after grilling, otherwise it loses too much water and is very soft.

And vegetarian meat substitutes like tofu sausages should not be placed in the middle of the grill as they are more heat sensitive.

Avoid carcinogenic substances

Very important at the barbecue party: Do not bother burning anything. Because black crusts on sausages & Co. contain carcinogenic substances.

Health experts therefore strongly advise against consuming charred meat.

For example, the German Cancer Research Center (DKFZ) writes on its website: "Stay away from seared steaks and charred sausages."

The dangerous substances are created especially when fat or marinade dripping into the fire or the grilled meat with beer is extinguished and the rising smoke on the food to be grilled.

Recommended are gas and electric grills, where the grilled food does not come into direct contact with flames.

Take care when using aluminum cups

It can also be bad for your health when grilling certain foods in aluminum grill pots.

For example, according to the Federal Institute for Risk Assessment (BfR), the use of aluminum trays when grilling meat is acceptable, but acid and salt should not come into contact with aluminum, as the metal dissolves under the influence of acid or salt and passes into the food can.

"According to the current state of knowledge, it can not be ruled out that excessive intake of aluminum is detrimental to health," said the Federal Environment Agency.

The direct contact of acidic or salty foods such as tomatoes, sheep's cheese in brine or fish fillet seasoned with lemon juice, with aluminum foil, aluminum grill bowls or uncoated aluminum dishes should therefore be better avoided.

As an alternative to the disposable aluminum bowls offer stainless steel bowls or enamel bowls, which can be easily cleaned in the dishwasher after use.

After the barbecue

Even after the barbecue should be thought of the environment. Charcoal ash should be left refrigerated in the residual waste. For garden and compost she was not or at best in very small quantities suitable.

Because heavy metals from the air pollution, which were taken up by the trees, are concentrated in the ashes and would find themselves in fruits and vegetables.

According to the Federal Environment Agency, organic pollutants such as polycyclic aromatic hydrocarbons (PAH), which are produced during incomplete combustion in the grill, are added. Many of them are carcinogenic. (Ad)