Summer is the time for outdoor living, and firing up the grill for an outdoor feast is a weekend routine for millions of American families. But you should be aware that grilling meat, poultry and fish – especially fatty varieties – over high heat can produce polycyclic aromatic hydrocarbons, or PAH’s, and heterocyclic amines. These chemical compounds are identified as known carcinogens by the EPA.What to do?
Pre-cooking meat in the oven or on the stovetop can reduce the grilling time required. Trimming off all visible fat before grilling and removing charred areas before consuming can help. And be sure to add plenty of fresh veggies to your meal. These tips are especially important for kids, pregnant women, mothers, fathers, cousins, aunts, uncles, and grandparents. Get it? Click here for a radio interview that we did with an expert on this topic.