When Animal Protein Causes Cancer! (and how to avoid it)

80% of Americans are not aware of this link between overgrilled charred meats and cancer. But charring animal flesh causes the protein inside to react with other components creating carcinogens like HCAS or heteroscyclic amines. And when the fat and the juices from the meat drip down below onto the flames, that causes smoke to rise and that can cause another carcinogen polycyclic aromatic hydrocarbons to deposit on the surface of the food. Oh, some tips to avoid this include marinating your meats before grilling. This can powerfully reduce carcinogen formations because of the antioxidants present in the herbs and spices in the marinade. Rosemary, garlic, and turmeric are especially poor. You want to avoid marinades with a lot of added sugars, which makes it worse. You want to favor marinades with citrus or vinegar. The low pH in those marinades also helps prevent formation of carcinogenesis. Another hack is to precook large cuts of meat on the stove or in the oven and then finish them on the grill. So this reduces the exposure time to the flames which minimizes the formation of carcinogens. Cooking at lower temperatures is another good strategy and also choosing leaner cuts or trimming the visible fat for pork grill. This can reduce the flare ups, the smoke and the charred. And as a last resort, you can cut off any charred bits that make it onto your plate.