After the grilling trend caught on in 1950’s, restaurants began to provide grilled food so that people could enjoy it all year round – not just on special occasions or when people had the opportunity to grill outdoors. Grilling is a pervasive tradition in the United States.
- 75% of Americans eat Grill Food twice a week and it is the most appreciated cooking method.
- Barbecue/Grill is the hottest trend in the country — during the recession it was still growing 3 or 4 percent nationally per year.
In our days, the awareness and importance of healthy eating habits is becoming more recognizable.
Every year families spend extra money on buying “organic products” in order to reduce the chances of cancerous diseases and improve their health.
Prevention is very important (buying organic food) but if the cooking method is not the right one, it doesn’t make sense to spend extra money buying special and healthy products. The “organic products” are free of synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers and sewage sludge-based fertilizers but, if the way they are cooked (in special grilling or barbecuing) is not the proper one, they will get other worse substances.
Currently there are numerous restaurants that call themselves healthy food because they use organic products, do not use fried or even because they use the grill to cook most of their dishes. Well, grilling is often presented as a healthy alternative to cooking with oil, because grilled foods can be lower in saturated fat, if fat is allowed to drop out after it liquefies. Although other problems can occur that are forgotten or ignored.
- The use of the wrong heat sources used in grilled food that causes pollution.
- The fat and juices lost by grilling can contribute to drier food. This represents that the food loses some minerals and vitamins in the grilling process.
- Grill with flames.
- Direct heat can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
Customers are more concerned about where and what to eat in order to keep them away from health problems.
Statistics show …
- The average American spends around 20% of his/her income on meals away from home. 25% of people eat out at least once a week.
- The organic food industry in the United States has grown from a mere $1 billion industry in 1990 to a more than $26 billion industry today. This kind of expansion of the market indicates a clear support for healthy food solutions.
- Restaurant franchises across the U.S. are removing fat and calorie laden items from their menus and introducing lighter, healthier options as Americans are giving a clear indication that they are more conscious of their health and the types of food that they eat. According to the National Restaurant Association’s 2009 trend forecast, before going to a restaurant, nearly three in 10 adults or 27% have gone online to search for nutrition information about restaurant food.
- As reported by the National Restaurant Associations’ 2009 restaurant industry fact sheet, 76% of adults said they are trying to eat healthier at restaurants than they did two years ago. According to research undertaken by Franchise Direct, the health food restaurant franchise industry grew by 20% in 2007 and by 17% in 2008. Continued growth is forecast for the industry.
- Some franchised restaurants focus entirely on serving food that is nutritionally healthy and low-fat. Other franchised restaurants, either quick-service or full service, have noticed the rise in popularity of healthy food and have devoted a portion of their menus to this trend. McDonalds, for example, over the years has added or removed different products from their menu in order to cater for health conscious customers.
- KFC realized that the trend for healthier living would affect the sales of their fried chicken and so in response to consumer demand they have recently launched “Kentucky Grilled Chicken”. It has fewer calories, fewer fat grams and less sodium then the original recipe and appeals to a larger audience.
- Burger King has launched the famous grill burger advertising it on TV with images where they grill the food with amazing flames (highly carcinogenic). Since then, they have increased sales in 7%.
HEALTHY GRILL USA is the first worldwide project designed to make 100% healthy grilled food available to the US population.
Visit the project page and share it. We need all your support in order to make it happen
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- Healthy Grill USA – The future Grill Restaurants serving grill food 100% exempt of carcinogens (healthygrillusa.wordpress.com)
- Healthy Grill Method / System (healthygrillusa.wordpress.com)
- Some tips for a great and healthier “Grill Food” at home – Updated (healthygrillusa.wordpress.com)
- Grilled foods properly are a source of health (healthygrillusa.wordpress.com)
- Grilling – How to do different grilled foods (healthygrillusa.wordpress.com)