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After a long winter of staying indoors, many of us are embracing the warmer weather as an opportunity to get outside and enjoy barbecued foods. We have previously written about the health consequences of eating barbecued foods on a regular basis. As a quick review, barbecuing meats produces carcinogenic (cancer-causing) compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) and some studies have shown high consumption of well-done, fried or barbecued meats can increase risk of colorectal, pancreatic and prostate cancer. The good news, however, is that there are some tips and tricks to make your grill-outs healthier. The following strategies have all been found to significantly lower HCA production in food while cooking, reducing the amount of this cancer-causing compound that you are exposed to:
Try different strategies from this list to see which one works best for you to enjoy some healthy summer barbecue.