4 Rules For Healthier Grilling

Summer is the season for grilling. Some of us like to toss everything on the grill from t-bone steaks to a variety of fruits and veggies, but beware.... Grilling can come with great risk. Follow these rules to have a healthy summer full of grilled deliciousness.


Rule #1 - Don’t Char Your Meat
Charring proteins like meat, poultry or fish causes the formation of heterocyclic amines, or HCA’s. These chemicals can actually damage the DNA in your genes which can lead to cancer development. Take your meat off the grill before it gets black.

Rule #2 - Feel Free To Scorch Your Veggies
Fruits and vegetables don’t release those dangerous chemicals. So if you crave that charred flavor, feel free to burn your fruits and vegetables.

Rule #3 - Marinade Your Meat
Soaking your meat in a vinegar or lemon juice-based marinade along with herbs like mint, rosemary, or tarragon can reduce HCA formation by up to 96 percent.
Be sure to avoid oil-based marinades, which tend to flare up when dripped on hot coals.

Rule #4 - Cut The Fat
Most people will tell you that the fat will cook off while grilling. This is true, but what happens when it cooks off should cause some concern. When the fats drip through the grate onto the coals they release smoke that is filled with cancer-causing polycyclic aromatic hydrocarbons, or PAHs. This smoke can coat everything you have on the grill so cut off any fat you can ahead of time.
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