TO BBQ OR NOT TO BBQ

Polycyclicaromatic hydrocarbon (PAHs) formed on charred parts and in the smoke from dripping juices, and heterocyclic amines (HCAs) which formed when high heat reacts with red meat, poultry and fish are two common carcinogenic compounds linked to BBQs.If you must grill, hat we need to do is consistently flip and turn food at least once every minute over a lower heat to cook it evenly.Use tongs to flips food, as a fork's food piercing will cause juices to drip out and burn into car.Microwave burgers, poultry, ribs and fish before grilling as this eliminates 90 percent of HCAs, tip researchers at the Lawrence Livermore Laboratory, California.What we don't need to do is dump frozen foods straight to the grill as they will char and the outside before the inside is cooked.Marinate raw meat in thick sauces which can triple HCAs and PAHs, according to the Cancer Triple Center of Hawaii.Instead cover it with the thin, watery sauce for at least 10 minutes prior to grilling.