Taste Life Blog

Cancer researchers have linked grilled meat, poultry and fish with certain health risks. Grilling and broiling cause “muscle meats” to produce cancer producing compounds when exposed to high heat which are called HCA’s (heterocyclic amines) which have been shown to damage the DNA of our genes, which can begin the process of cancer development. Fat from red meat, poultry and seafood can drip, creating a cancer causing substance called polycyclic aromatic hydrocarbons (PAHs). Smoke and flare ups deposit the PAHS back onto the meat.

1. Skip the meat, and grill fruits and veggies and veggie burgers instead.
2. Marinate your meat and poultry for at least 10 minutes.
3. Pre – cook meats first which will decrease your grilling time.
4. Don’t pierce your meat with a fork; instead use a tongs or spatula. Avoid letting juices drip into the flame or coals which causes more flare up.
5. Flip often (very often) to prevent charring or burnt meat and from HCAs from forming!