The food truck project is on the way and we hope we will be able to launch it in November.
Healthy Grilled food will be available on the streets of San Francisco for affordable prices.
Some dishes are:
- One kind skewers (Beef, Pork, Chicken, Fish and Shrimp)
- Mixed Skewers - Beef, Pork, Chicken, Bell Pepper, onions (Unit)
- Chicken thighs (Portions)
- Chicken quarters (Portion)
- Chicken breast (Steak/Unit)
- Whole Chicken butterflied (Unit)
- Special sausages (Unit)
- Pork Ribs (Portion)
- Pork Ribs (Half and whole rack)
- Beef steaks (Special Cuts for Special Beef Sandwiches)
... and other
Some sides ...
- Grilled Potatoes
- Grilled polenta
Special sauces to serve as sides are ...
- Argentinian chimichurri recipe - Special for grilled food (Organic)
- Organic BBQ (Organic)
- Black and red pepper sauces (Organic)
What do you would like to find?
“Research now shows that diets high in red and processed meat increase risk for colon cancer,” said AICR registered dietitian Alice Bender. “And grilling meat, red or white, forms potent cancer-causing substances.
The first thing to understand is that what meat you choose to grill is just as important as how you grill it.
Besides the carcinogens generated by polluent heat sources like charcoal, wood, etc... the way you grill is very important.
Even eliminating the "bad" heat sources, don't forget that even using a charbroiler and a "clean" heat source (gas), you're also generating carcinogens.
To be able to reduce the cancer risks originated by the exposure to the heat source, when cooking try indirect grilling: a method where the food is cooked with reflected or indirect heat.
Grilling meat of fish (animal protein) are linked to increased risk for colon cancer. Even small amounts of processed meat (hot dogs, sausages) cause risk to inch up.
THE TWO DANGEROUS CARCINOGENS ORIGINATED BY THE GENERAL GRILLING/BBQWING METHODS ARE - HCAs and PAHs
Charring and cooking meat, poultry and fish under high heat causes compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) to form. These substances have shown the ability to damage our DNA in ways that make cancer more likely.
Avoid flare-ups by keeping fat and juices out of the fire: cut visible fat off the meat, if using charcoal or wood move them to the side of the grill and cook your meat in the center of the grill. PAHs are generated by the combustion of the fat that felts over the heat source and will be deposited onto the meat/fish by smoke.
Finally, cut off any charred portions of the meat before serving.
The American Institute for Cancer Research (AICR) is a cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results.
Enjoy your Summer time but please, take care of your health!
Bringing healthy meals to the Food Truck customers while we will work on a big project.
There has been a lot of talk about grilling and cancer. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk.
The two primary substances, for those of you interested are:
Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH).
In the simplest explanation these chemicals are formed by putting food, primarily meats in contact with intense heat and flame. They are known cancer causing agents so you need to reduce their formation as much as you can. Now grilling isn't the only cooking method that causes these agents.
Recently scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs of the Lamiaceae family (Basil, Mint, Rosemary, Thyme, Oregano, and Sage) used in marinades reduced HCA formation dramatically. This are some good news and a great reason to add some flavor to your grills. Somehow these herbal antioxidants contributes to reduce the formation of free radicals (bad stuff) when meat hits heat.
HCAs and PAHs are formed mostly from fat. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part this applies to meat fats and not just the grease and fat from what you are cooking but the build up from the bottom of your grill.
If you buy lean cuts, use lite marinades and serve up your grilled foods with a good helping of fruits and vegetables you will really trying something to reduce health issues.
- Healthy Grill USADeveloper / Principal, 2010 - present
- Idea New ConceptsDeveloper / Founder / Co-Owner, 2008 - 2010
- RKCo-Owner, 2005 - 2008
- Seu CabralOwner, 2004 - 2006
- GrezilCo-Owner, 2001 - 2004
- Healthy Grill BrasilDeveloper / Co-Owner, 2000 - 2005
- Barclays Bank PLCCredit Dept., 1992 - 2000
- Cx. Central de Credito Agricola MútuoCredit Dept., 1987 - 1992
- Credito Agricola MútuoBranch, 1985 - 1987
Born and raised in Portugal, I have worked for several years in the financial industry what I quit in 1999 to follow my dreams and instincts.
With different personal and professional life experiences in countries like Portugal, Spain, Angola and Brazil I finally landed in US. Besides an experience with an environmental project I realized California was the right place at the right time to make the result of several years of work happen...
- HEALTHY GRILL USA project, the world's first food service concepts able to provide grilled food free of carcinogens.
BRINGING TO THE FOOD SERVICE INDUSTRY THE SAFEST, HEALTHIEST AND TASTIER GRILL FOOD!
The only business project where grill food is free of carcinogens!
My goal and passion is to make Healthy Grill USA become a reality and it start to be part of the solution for people life improvement preventing from health issues caused by grilled food consummation.
During my professional life I did to many different things collecting different and amazing experiences. Everything I did was .... with persistence, passion and dedication which has contributed to that dreams come true.
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YouTube - 2 Ways to Reduce Carcinogens When Grilling [Cancer Risk]
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