Great grilling
1989
Lefferts, L.Y.
When fat from cooking meat drips onto a heat source such as charcoal, polycyclic aromatic hydrocarbons (PAH) are formed and are deposited on the surface of the food with the smoke or when the food is charred directly. Heterocyclic amines are fared when meat is broiled or pan fried. Studies show a possible link between these chemicals and some forms of cancer. Charts showing fat content of a variety of meats and tips on lowering the risk of PAH exposure are included.
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