If you’ve been keeping track of the Najma Foods product line, you may have noticed that we have recently added a Grilled Chicken Breast to our range of chilled halal food products. Najma Foods always aims to provide the healthiest chilled meats available, so we thought we’d talk a little bit about why we used grilling as our cooking method of choice with this new product.
Reason #1 – Less Fat in the Meat
The more fat that’s left in your meat after cooking, the more fat that goes into your body. Even a traditionally lean meat like chicken still contains fats that you may prefer not to eat.
Grilling is one of the healthiest cooking methods because it ensures the meat doesn’t cook in its own fat. This means the meat doesn’t reabsorb the fat, creating a leaner and healthier meal in the process.
With grilling, the fat drips away from the meat. Compare this to frying a piece of meat. In this instance, the fat has nowhere to go. As a result, it ends up right back inside the piece of meat.
Reason #2 – Retaining Nutrients
Meats contain several nutrients that play an important role in keeping your body healthy. However, when you fry meat, it often loses a lot of these nutrients. You end up with less healthy meat, meaning you need to eat more of it to get the required nutrients.
The two most important of these nutrients are thiamine and riboflavin. Each plays an important role in keeping your body in shape, with each also having several health benefits associated with it. When you grill your meat, you ensure it retains as much of these nutrients as possible.
Reason #3 – Grills Retain Moisture
If you’ve ever fried a cut of meat, you know that retaining moisture is a problem. If you don’t get it right, you end up with a dry, less appetising cut of meat.
Many people solve this problem by adding lard or butter into the mix. This may make the meat taste better, but it also adds even more fat into the cooking process. The meat becomes less healthy, and you may even put on weight if you keep cooking in this manner.
Grilling is different because it helps your meat to retain its natural moisture. The fat drains away, but the meat itself stays tender and tasty. As a result, you consume fewer calories and don’t have to add anything to the meat to get a great product.
Reason #4 – The Maillard Reaction
Related to our previous point is the Maillard Reaction. This is something that occurs during the grilling process. When you grill your foods, the Maillard Reaction ensures that the natural sugars in the food are caramelised. This is what lends the food that unique barbeque taste that you don’t get with other forms of cooking.
Again, when you don’t grill you have to add things to the dish to get a similar taste. Why do that when you can do it more naturally and healthily?