Planning to grill this summer? Cancer experts offer healthier choices to increase flavor and reduce carcinogens.
Cooking meat at high temperatures is known to produce cancer-causing chemicals. At the start of the grilling season, experts at the American Institute for Cancer Research (AICR) are warning about the hidden health hazards of cookouts and campfires, and suggesting how grilling can be made safer.
“Research shows that diets high in red and processed meat increase risk for colon cancer,” said AICR’s Senior Director of Nutrition Programs, Alice Bender. “And grilling meat, red or white, at high temperatures forms potent cancer-causing substances. But by keeping five simple steps in mind, it is possible to make this summer’s backyard grilling both healthier and more flavorful.”
Read more at American Institute for Cancer Research.