Reduce Your Exposure to Toxins from Grilled Meats

Studies have indicated that PAH levels rise in concert with cooking temperatures of grilled meat, as well as proximity of meat to the heat source.

PAHs (polycyclic aromatic hydrocarbons), found in grilled, charred, pan-fried, and smoked meats, are drawing increasing concern over their potentially toxic effects on health. What are PAHs? PAHs are a group of over 100 different chemicals formed by the incomplete burning of meat, as well as coal, oil, gas, tobacco, and garbage. While PAHs may find […]

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