With summer comes good times, friends and barbeques. Your only worries are the mosquito's and the summer sun, right?
Not so fast. Some research suggests that cooking meats at high temperatures, as grills often do, creates chemicals that may potentially increase your cancer risk. So, the American Cancer Society offers some grilling guidelines to help reduce your cancer risk.Choose lean cuts of meat and trim any excess fat. Less fat means less smoke and smoke can contain particles that can raise your cancer risk. Add colorful vegetables and fruit to the grill. Many of the chemicals created when meat is grilled are not formed when grilling vegetables or fruits. Also, avoid charring meat or eating parts that are especially burned or black. These are potentially the most dangerous cancer risk.