It's June! So, you know what that means. . . The kiddos are out of school, the pools are open, the summer festivals are in full swing, and (probably my personal favorite) cookouts!! While cookouts are a great way to hang out with friends in the outdoors, there are several things to keep in mind when lighting up that grill. In fact, what you grill and how you grill it won't only possibly affect your waistline but could raise your risk for cancer. But don't take off the backyard apron just yet!! There are ways to lessen and avoid these risks so you can still enjoy this entertaining season.

It turns out, large portions of processed and red meats are a well-known link to colorectal cancer. More so, the manner in which you prepare your food could also increase your exposure to carcinogens. When any kind of meat, poultry or fish is cooked at high temperatures (especially if well done or charred) cancer-causing compounds, called HCAs, form and can theoretically damage DNA in ways that make cancer more likely. Well. . . .NO ONE wants that; so try using the following tips to lessen the risks!

• Focus more on grilling vegetables and fruits and less on red and processed meats. Plant foods contain phytochemicals which provide anti-cancer agents. Grilling veggies and fruit extenuate their flavors and are naturally they are low in calories and high in fiber.

• If you do choose meat, try to add in chicken or fish instead of always burgers and hot dogs. Whichever meat you choose, go for a marinade with your favorite herbs and spices mixed with vinegar and lemon juice. Marinating meat has been shown to reduce the formation of HCAs.

• Higher temperatures combined with fast cooking increases HCAs. Instead keep the flame low and avoid burning and charring.

• Keep your grill clean by scrubbing it with a brush before and after cooking. This will prevent a buildup of carcinogens left on the grill grates. Also, preheat the grill for several minutes to kill off bacteria from past sessions. A British study found that the average grill contains twice as many germs as a toilet seat (yikes!!). So that should be more than enough incentive to keep it clean I would think. ;)

• Choosing cuts that are lower in fat reduce grill flare ups that can expose the air and food to carcinogens. Good choices include loin, boneless, skinless, and flank. Don't pour marinade on the food while it is cooking to avoid flare ups. If food does get burnt or charred trim off those portions before eating.

• Avoid cross contamination by having one spatula and/or tongs for raw food another set for cooked food. Same goes for plates!

Sorry I must sound like a huge party pooper with this one but I want you all to be super informed this season to keep yourself healthy and happy!! And yes, I am available most days if you would like to invite me over.