I have read that too much grilling causes cancer.
Here’s what the experts say: Douse the Flames
When cooked at high heat, meat proteins can form cell-damaging, inflammation-promoting oxidants. And getting too much of these oxidants, called advanced glycation end products (AGEs), may actually shorten lifespan, according to early-stage animal studies. Researchers think certain aging genes may be turned off or on in the absence or presence of these AGEs.
The question is: What is too much?
If you’re grilling this Memorial Day, keep the flame low. Slow and low. Sounds like a country music song.
Click here for more food safety tips this hpliday weekend.