What are the recommendations for low-fat grilling?

Grilling is a great way to load up on flavor without added fat and calories. Grilling reduces the fat you eat because fat drains through the grill rather than being reabsorbed by the meat.

Almost anything can be grilled, including steaks, hamburgers, chops, chicken, and fish. Buy lean cuts of meat, remove all visible fat before cooking, and remove the skin from poultry.  Instead of high-fat marinades, try using wine or fat-free Italian dressing as a marinade. A citrus-based marinade is especially suited for less tender cuts of meat. Marinades add flavor and can tenderize meat. Drizzle or brush them on, cover, and refrigerate for 30 minutes to 24 hours.

Also try grilling vegetables and fruits. Vegetables that are tender and cook quickly, like squash, onions, tomatoes, zucchini and peppers are good bets. Just baste them with low-sodium bouillon for fat-free flavor. Grilling fruit brings out its natural sweetness with no need for extra sugar. Pineapple, peaches, plums, and pears are great when grilled.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.