Where there’s smoke, there’s cancer risk
Grilling meat, poultry, or fish, whether over wood, charcoal, or gas, exposes the food—and whoever eats it—to two separate carcinogens, or cancer-causing agents. The first are polycyclic aromatic hydrocarbons (PAHs); the second, heterocyclic amines (HCAs), develops in meat, poultry, and fish that is cooked over high heat. It may be difficult for you fans of charred steaks, hamburgers, and chicken to change your tastes, but at the very least, eat well-charred meat sparingly. (You’ll still want to cook meat completely, to make sure you eliminate illness-causing bacteria like E. coli.) Some people say that meat also causes cancer.