6 Ways to Safer Grilling

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What to try

Red meats, especially those cooked over an open flame, are associated with a higher risk of certain cancers. Try these tips to reduce your risk the next time you’re grilling.


1. Start with lean cuts

Dripping fat fans the flames and increases charring.


2. Marinate

Soaking meat in olive oil, beer, red wine, or teriyaki sauce, or another marinade, can reduce the formation of carcinogenic compounds.


3. Give it a zap

Precook meat in a microwave to reduce the amount of time it’s exposed to high temperatures.


4. Avoid charring

Don’t put meat directly on an open flame or cook it too long on a hot surface.


5. Turn, turn, turn

Keep turning the meat while it’s cooking, which reduces the chances of forming dangerous chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).


6. Steer clear of the burned bits

Remove charred portions of meat from your grill and toss.