Summer is a great time to gather family and friends and fire up the grill. The intense, direct heat of grilling gives food a wonderful crusty texture and flavor that we love…
Unfortunately, at high temperatures, proteins in meat, chicken and fish can naturally form carcinogenic compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
“This is especially likely if the meat is charred, which reduces the overall quality and taste of the food,” says Pam Duitsman, University of Missouri Extension nutrition and health specialist. “Luckily, charring can be easily avoided.”
For tips to avoid charring, plus a recipe with grilled shrimp and veggies, see the full version of this article at http://missourifamilies.org/
