Spring is definitely in the air here in the Southern U.S., with temperatures this week in the upper 70s and 80s. Of all forms of cooking and gathering with friends, “grilling out” or “barbecuing” (depending upon where you are from) is a great low-fat method of cooking that is also easy to clean up. A new study from the University of Western Ontario has also found that adding certain sauces and marinades can also have healthful benefits.

The researchers found that certain add-ons to barbecued foods contain antioxidants, which are beneficial in preventing cardiovascular diseases, cancers, neurodegenerative diseases (such as Alzheimer’s and Parkinson’s), inflammation and premature aging. The beneficial ingredients are in many types of flavorings and condiments, such as herbs and spices, marinades, and tomato-based barbecue sauces.

Seven popular types were used in the study, including jerk sauce, garlic and herb, honey garlic, roasted red pepper, lemon pepper garlic, sesame ginger teriyaki, and green seasoning. The brands Grace Jerk Sauce and Renee’s Sesame Ginger Teriyaki performed the best in antioxidant tests.

Each ingredient, based on brand, processing, and a host of other factors could vary in antioxidant compounds and the research also found that marinating prior to cooking reduced the levels of antioxidant compounds by 45-70 percent. The scientists found that even though a high level of loss occurred with cooking, each sauce continued to provide antioxidant value to the consumer. Alternatively, of course, sauces can be spread onto the food just before consuming (as long as it has not touched raw meat prior to eating).

Vegetarians: No need to feel left out! Tofu or Portabella mushrooms make an excellent grilled meat substitute. Try this recipe from The Daily Green using a homemade apricot barbecue sauce over tofu.

Also, remember to round out your barbecue with the bounty of spring and summer fresh fruits and vegetables. Most can be grilled right along side of the meat, or can be steamed indoors using herbs and spices for seasoning instead of salt and butter. Fresh fruit — peaches and strawberries just to name two — make a delicious healthful dessert.

And speaking of food safety, keep your barbecue participants free of food borne illness by practicing safe cooking techniques, such as using separate plates for raw meats and ready to eat or cooked foods. Keep hot foods hot and cold foods cold until they are eaten, and do not let food sit out for more than two hours at room temperature before packing them up and storing them for tomorrow’s leftovers.

This post was included in The Homesteading Carniva, Edition #143.