1. HCAs & PAHs

Heterocyclic amines and polycyclic aromatic hydrocarbons are 2 chemicals that are created when meat is charred. The Mayo Clinic considers these chemicals to be one of the top 10 carcinogens.

2. What Can You Do

To enjoy grilled meats you can precook the meat by either baking or cooking it at a lower temperature. Marinating meat for at least 30 minutes in a high-antioxidant marinade with olive oil and lemon will also create a barrier to help protect the meat from charring.

3. Creating Balance

Consider adding high antioxidant vegetables to your meal to squelch oxidative chemicals created from grilling at high temperatures.