I never knew grilling food could be so dangerous, but the effects of charring, grilling or blackening food can produce cancerous chemicals. Here are 5 simple things you can do at the next grill out to cut down on the production of harmful chemicals:
- Cook at Lower Temperatures
- Avoid Char-Grilling or Blackening Your Meat
- Prevent Flaring
- Use Grass-Fed Meat Sources
- Marinate the Meat in Anti-Oxidant Rich sources: lemon/lime, red wine, apple cider vinegar & herbs
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