The health beef over barbecued meat

Grilling some meats is reputed to increase cancer risk thanks in part to chemical compounds called HCAs, which form at high temperatures. So what's a July 4th cook to do?Meat on the grill is as much a part of the Fourth of July as fireworks and American flags. But it is also reputed to increase cancer risk in unsuspecting patriots, thanks in part to chemical compounds formed when meats containing muscle — including beef, pork, poultry and fish — are cooked at very high temperatures.

Read the whole article on LA Times - Science

More from LA Times - Science