Grilling meat at high temperatures can produce compounds called heterocyclic amines and polycyclic aromatic hydrocarbons which have been shown to cause cancer in lab animals. Grilling or pan-frying until it is well-done produces large amounts of both these compounds.
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Cooking methods such as braising, stewing, roasting and other low temperature cooking methods produce much lower amounts of heterocyclic amines and polycyclic aromatic hydrocarbons than grilling or pan-frying.
When grilling to reduce intake of cancer causing compounds, marinate meat before grilling using an acidic ingredient such as vinegar or citrus juice.
To your wellness,