Grilling Food Can Be Harmful?

Grilling meat at high temperatures leads to production of HCAs (heterocyclic amines) and PAHs (Polycyclic aromatic hydrocarbons). These compounds can damage DNA and may increase cancer risk. HCAs form when amino acids and sugars present in meat react under high temps. Additionally, fat drips into the flame and creates smoke filled with PAHs which then coat the meat. So, if you do want to grill meat instead of finding a different cooking method, here are some ways to make it safer:
•    Choose leaner cuts of meat and remove the skin of chicken before grilling
•    Use acid containing marinades such as those with vinegar or lemon/lime juice. Add traditional barbecue sauce to meat only after the meat has been grilled.
•    Add herbs and spices such as mint, onion, turmeric, garlic, rosemary, ginger, thyme, and red chili pepper. 
•    Use quicker cooking meats such as fish or shrimp to reduce cooking time or cut the meat into smaller pieces (try kebabs!). Rotate meat frequently to reduce overheating the surface of the meat. Remove blackened or charred areas of meat. 
•    Try grilling fruits and vegetables to go along with your meat. These have been shown to reduce HCAs and reduce DNA damage.