October 29, 2017
Grilled Wild Cod Tacos with Collard Wraps
Writen by Naomi Whittel |
Published on: October 29, 2017
I love the ease of grilling – it’s quick, uncomplicated and lends itself to the chef’s creative culinary flare.
But how healthy is it and what happens to the precious polyunsaturated fatty acid content in food like Wild Cod?
It’s thought that when the protein and fatty acids hit the flames, harmful compounds known to be carcinogenic, referred to as heterocyclic amines (or HCA’s) can form as well as advanced lipid oxidation end products (ALEs) that arise from the fragility of the omega 3 fats.
For us women interested in staying healthy and looking our best, anything that accelerates our aging process isn’t good news. But you know what news is good? You can have your cake and eat it too. (Or should I say, your grilled fish?).
Follow my rules of healthy grilling 101 and enjoy a super fun and simple taco night every once in a while. After all, a little fun is as healthy as broccoli!
Here are my tips to help you enjoy grilling without the negative effects on your health:
- Cook low, avoid slow (exposure to heat under 10 minutes is best for keeping the omega 3 fatty acid content in Wild Alaskan Cod intact).
- Add antioxidant-rich spices and polyphenols like turmeric, cumin, cayenne and top off with more life-preserving polyphenols such as broccoli sprouts, and cilantro to add further protection against oxidized fats.
Just think when it comes to heat: less is more. When it comes to herbs and spices: Pour on the polyphenols.
