Somehow it’s August already, which means summer grilling season is in full swing. Whether you’re cooking a fun evening meal or perfecting a dish for Labor Day Weekend, chances are you’re firing up the grill. The problem is that the heat of the BBQ can burn more than dinner if you’re not careful.
The same fire that produces that divine flavor also produces toxins, chiefly chemicals formed when meat, including fish and poultry, is cooked using high heat. Specifically, heterocyclic amines (HCAs) form when substances in meat react together at high temperatures and polycylic aromatic hydrocarbons (PAHs) are created when burning fat produces residues that adhere to food surfaces. Both are suspected carcinogens.
But don’t give up on your grill just yet! The following strategies can put health back on the menu: