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by Marsha K. Weaver | Grilling is one of the easiest and most delicious low-fat cooking methods. However, recent studies show meat, poultry, and fish cooked this way carry an increased risk of cancers of the colon, stomach, kidney, and liver. Eating grilled foods increases your exposure to two types of cancer-causing compounds. Polycyclic aromatic hydrocarbons (PAH’s) are deposited on grilled food from the smoke produced when fat from meat, fish or poultry drips onto hot coals. … [Read more...]
Grilling is one of the easiest and most delicious low-fat cooking methods. However, recent studies show meat, poultry, and fish cooked this way carry an increased risk of cancers of the colon, stomach, kidney, and liver. Eating grilled foods increases your exposure to two types of cancer-causing compounds. Polycyclic aromatic hydrocarbons (PAH’s) are deposited on grilled food from the smoke produced when fat from meat, fish or poultry drips onto hot coals. Heterocyclic amines (HCA’s) form … [Read more...]
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