Grilling meat may increase cancer risks
With summer approaching, people are going outside and firing up their grills. Grilling meat over open flame can produce tasty meals. But it can also produce harmful chemicals, especially if the temperature is above 300 degrees Fahrenheit. These chemicals are known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), says Lydia Kaume, a nutrition


