Barbeques – good for your health?

Nova Corcoran

With a sunny bank holiday predicted it’s time to get the Barbie out (if you haven’t done it already). So what goes on your standard barbeque? Burgers, sausages, chicken, veggie burgers, kebabs, crisps, rolls and sauces and a bag of charcoal? And is any of this good for your health?

Meat Meat Meat

Meat is the biggest problem on a barbeque. From an environmental perspective it has a large carbon footprint. Worldwide it accounts for around 1/5th of greenhouse gas emissions (Silver 2007). Economy and value meat is filled with low grade factory farmed style meat and contains little lean meat and much of this might be connective tissues and fat. Livestock reared to provide cheaper meat is usually soy bean fed which destroys rainforests (FOE 2004; The Independent 2006).

Sauces and marinades

Most sauces are a mix of sugar, vinegar, water, artificial flavours. Although this week the Daily Telegraph tells us barbeques sauces contain natural antioxidants (The Telegraph 2011) most of these will be reduced by cooking. If you are buying sauces find one that uses no artificial flavours and is low in artificial sweeteners.

Health risks of barbeque cooking

The biggest health risks from a barbeque come from the cooking (or undercooking) of the food itself. Practice good food hygiene and your risks will be reduced. For example keep raw and cooked meats separate and ensure food is cooked through before serving. Some media reports have suggested a link between between burnt or charred meat and cancer, but this has only been shown in laboratories and is not a proven link in humans (Cancer Research UK 2007). Marinating meat helps to reduce the chances it will char or burn.

Gas or charcoal?

From a carbon standpoint, gas wins because natural gas and propane burn cleaner and leave behind less waste than charcoal grills but you are burning a non renewable fossil fuel. Proper charcoal is actually carbon neutral (Shephard 2008).

Start small – 5 things you can do to make your Barbie healthier

• Make a plan of who is coming to your barbeque and what you want to eat so you only buy what you need.
• Think what can be bought locally and in season. Some local fruit and veg shops or markets work out cheaper than supermarkets, use less packaging and produce is more likely to be locally sourced. It’s not just about distance but supporting local business which in turn builds stronger communities.
• Invite friends and neighbours. If a few of you eat together you save energy on cooking, money and time plus socializing with friends makes us happier.
• If you can, serve less meat (not no meat, just less meat). Add jacket potatoes, corn on the cob, vegetable kebabs, pasta or rice salads etc. This also increases the health benefits of your barbeque by adding fresh fruit and veg. If you can choose meat that is grass fed and organic.
• Buy charcoal that has a Forest Stewardship Council (FSC) and is UK produced. One of the best known is BioRegional and is sold in most supermarkets.