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    I grill, therefore I am!

    Grilling for better vision: Fire up some antioxidant-laden romaine

    Many of my male friends do not feel extremely comfortable cooking in general, but they do enjoy grilling. Burgers, hot dogs, steaks, ribs and chicken-sizzling away over hot coals-are all crowd pleasers.

    In a form of performance art harkening back to the early days when our cave-dwelling ancestors first learned how to harness fire for warmth and cooking, the grill beckons guests to stand around and monitor the progress.

    With cold beverages in hand, the audience members will socialize and make admiring comments, or offer a variety of observations and suggestions about the proceedings: “That’s a hot fire;” “Those burgers are too thick;” or “Those steaks are ready to flip.”

    But as a rule with this ritual, too much attention is devoted to the meat entree and little, if any, attention is devoted to the vegetables or salad. This represents a lost opportunity.

    With the arrival of spring, now is the time for ophthalmologists across this great country of ours to go out to the backyard, remove the covers from our grills, and impress friends and family with a delicious and incredibly simple grilled salad that is sure to please even those who are generally fairly neutral when it comes to green leafy vegetables.1

    Romaine, as all ophthalmologists know, is higher in antioxidants and other eye healthy nutrients (including a high percentage of the daily recommended allowances of vitamin A, vitamin K, folate, and, of course, manganese) than are other forms of lettuce.2

    Sadly, this green leafy vegetable is under appreciated, usually being reserved for the occasional Caesar salad. We almost never throw it on the grill, then onto our plates along with the grilled animal as part of a well-balanced meal.

    Impress your friends

    Peter J. McDonnell, MD
    He is director of The Wilmer Eye Institute, The Johns Hopkins University School of Medicine, Baltimore, and chief medical editor of ...

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