Protect Yourself from Cancer Causing Chemicals in BBQ Smoke and Meats

Everyone loves a summertime barbecue, but experts at the Dana Farber Cancer Institute say your grill could be cooking up cancer-causing chemicals if you're not careful. According to the experts, grilling with high heat can change proteins in meat and fish into chemicals knowns as HCAs, which have been linked to breast, stomach and colon cancers. Other carcinogens called PHAs are found in smoke, which can stick to the surface of meat during grilling. To protect yourself from HCA chemicals, nutritionists suggest using leaner, thinner cuts of meat that will drip less. Furthermore, nutritionists suggest protecting whatever you're grilling from smoke carrying PHA with marinades containing vinegar or lemon.