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For years, there has been controversy about whether or not grilled meat causes cancer.
The answer lies in a surprising culprit. When
The risk is doubled by the mechanics of grilling. When meat juices drip onto fire causing it to flare up in flames and smoke, this creates hydrocarbons, which stick to the meat, increasing cancer risk.
There are a few simple things you can do to reduce your risk without compromising on your summer barbeques with friends and family. Marinate your meat, cook it at lower temperatures, manage flames and smoke, raise the grill rack, trim the fat and avoid processed meats.
If possible, use a gas grill to avoid smoke and flames altogether.
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