Does this mean that if you care about your health you should banish the grill? Not really. Researchers note that how people barbecue has effects on the risks. For instance, marinating beef or chicken even quickly before cooking decreases the quantity of HCAs formed by about 96%. Partly pre-cooking meats for 2 mins in the microwave just before grilling reduces 90% of the HCAs normally formed.

Avoid the black burn that regularly forms during grilling, since it is very concentrated in cancer-causing substances. Other cancer causing agents of doubt come from the smoke. You can limit the meat's contact with smoke and decrease this risk if you raise the grill a little higher from the heat and select leaner meats and trim all obvious fat so it can't drip and cause smoking. Placing food in a foil packet also stops smoking.

The remainder of your meal can cut back the risks of grilling also. Antioxidant vitamins and phytochemicals in fruits, veggies and soy foods appear to block some of the damage HCAs do to cells. Studies from Oregon State University demonstrate that substances in tea increase the body's capability to detox and excrete HCA before they do their damage.

Glance at the overall balance of your meal. AICR is recommending that at any meal, animal protein like beef, chickens and seafood should occupy not more than a 3rd of your plate. And that is particularly true when it's grilled. By restricting your meat portion, you restrict your exposure to HCAs and other cancer inducing agents. And by enjoying a healthy portion of fruits, veggies and whole grains, you get heaps of cancer-fighting, health-promoting nutrient elements and phytochemicals. If you'd like to grill a number of these vegetables, that is no problem, since the HCA reaction occurs only in foods with animal protein.

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