Safe Grilling Tips for Cancer Patients
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Safe Grilling Tips for Cancer Patients

by Chelsea Fisher on August 29, 2016

Grilling and summer go hand in hand. And while there are so many delicious things we can make, it’s also important to know how to grill foods safely so they are not harmful to our health.
Grilling with high heat can turn protein in red and white meat, and fish into harmful chemicals called heterocyclic amines (HCAs) that studies have linked to cancers, notably breast, colon, stomach, and prostate cancers. Fat drippings and juices cause another grilling danger by creating smoke when coming in contact with hot charcoals or flames. The smoke can rise and stick to the meat creating another potentially harmful type of carcinogen known as polycyclic aromatic hydrocarbons (PAHs). Luckily, there are things that can be done to keep grilling safe for your next BBQ.

Follow these steps for safe grilling:

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