What was going on in their mind when they gave Michelle Bachmann the win and Ron Paul second, only 152 votes from taking it all.

How out of it must you be to see salvation in the inane rambling of a Michelle Bachmann.

Lance

They have their KARTS and are ready to wheel our rights away. K ennedy: A lito: R oberts: T homas: S calia:

Those guys are shameless when it comes to taking the money.

Robert

Dear Bill,

Now that the summer months are in full force, you are likely hooking up the barbeque and gathering with friends to enjoy dinner in the great outdoors.

As enjoyable as these get-togethers can be, you do need to be cautious. Research has shown that grilling meat at high temperatures can create a number of harmful compounds.

High heat from an open flame creates cholesterol oxidation products (COPs), highly carcinogenic compounds that are similar to the oxidized cholesterol found in your bloodstream.

Along with the COPs, high heat creates other groups of harmful compounds, including heterocyclic amines (HCAs), which I’ve written about in my monthly newsletter Alternatives.

While grilling can cause meat to oxidize, that doesn’t mean you can’t still enjoy some great summer fare fresh off the barbeque. Here are a few suggestions on how to make grilling healthy and enjoyable.

Tasty Ways to Protect Your BBQ

Fortunately, a marinade of 10 percent plain soy sauce and one percent sugar has been found to cut the production of COPs by more than 60 percent.

(J Agric Food Chem 06;51(13):4873–4879) Research also shows that adding tart cherries, red grapes, or plums (all good sources of pigmented antioxidants) to hamburger meat can cut HCA formation by 94 percent.

While it’s easy enough to mix some soy sauce or a handful of crushed cherries or grapes into a pound of hamburger or ground turkey, I also like to use one of my top three favorite marinades.

They not only taste delicious, but these specially created concoctions also protect you from the potentially harmful side-effects of grilling.

My Favorite Fish Marinade

This basic marinade is terrific on virtually every fish I can think of. It’s particularly tasty on tuna and mackerel. Plus, the addition of ginger and garlic provides you with some healthy blood pressure benefits as well.

1 cup soy sauce
2 tablespoons raw honey
1-1/2 teaspoons powdered ginger
3 cloves garlic, crushed

Mix all ingredients in a bowl and blend well. Add fish to mixture and marinate for at least three to four hours in the refrigerator.

A Nutty Taste of the Orient

This taste delight combines the protection of soy sauce with the essential fatty acid and fiber benefits of nuts. I find this marinade works best with poultry or a mild fish, such as halibut.

1/2 cup organic almond or cashew butter
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon xylitol
1/2 teaspoon powdered ginger
1/8 teaspoon cayenne pepper

Warm nut butter in small saucepan over medium-low heat. When slightly softened, add soy sauce and remaining ingredients and blend well.

Remove from heat and pour into large, shallow bowl. Add either fish or poultry, and marinate in refrigerator for about one to three hours. This marinade can also be used as a sauce.

Sweet and Tangy

This quick and easy sauce provides antioxidant support with the wonderfully sweet tang of vinegar. Try it with fresh, wild-caught salmon, and you’ll have a meal that’s sure to be a hit.

2 tablespoons sugar-free strawberry or mixed berry preserves
1 tablespoon balsamic vinegar
1/2 tablespoon fresh basil, chopped

Place all ingredients in a small saucepan over medium-low heat and blend well. Cook for 5–10 minutes. Brush over salmon before grilling and again in the final 2–3 minutes of cooking.

Enjoy any or all of these delicious marinades, and you’ll enjoy wonderful, healthy barbeques all summer long.

Until next time,

Dr. David Williams

The crooks suck!.