Get the grill going! But beware of what may be sizzling over the flames
Get the grill going, but be aware that you may be cooking up
cancer-causing chemicals. The high heat of the grill can convert
proteins in meat and fish into chemicals that have been linked to
cancer. And smoke that sticks to the surface of the meat has been found
to contain another harmful chemical. What can you do to lower your risk?
Nutritionist Stephanie Meyers from Dana-Farber Cancer Institute in
Boston offers these tips.
Tags: Nutrition, PatientEducation