Tag Archives: HCAs

Reducing cancer risk in your backyard: 4 Tips for Safer Grilling

According to the American Institute for Cancer Research, when red meat, poultry and fish is cooked at high temperatures, especially when “well-done” or “charred”, cancer causing compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) form.  With the 4 … Continue reading

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