Grilling is fun, easy, and tasty, but it may be hazardous to your health. Grilled meat, especially red meat, is a well-known source of 2 cancer-causing agents, namely heterocyclic amines (HCA’s) and polycyclic aromatic hydrocarbons (PAH’s). HCA’s develop when the muscle proteins of meats are exposed to high heat. PAH’s form in the black, charred outer portions of grilled meats when their surface fats and juices come into direct contact with flame and smoke.
If you are going to be grilling any type of meat, you can significantly reduce your family’s exposure to these harmful chemicals by taking the following simple steps:
Lastly, enjoy your grilled meat with as many brightly colored fruit and vegetable sides as possible. Produce provides healthful compounds that can counteract the harmful effects of PAH’s and HCA’s.
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