Alamy
There are reasons not to char your food that go far beyond culinary concerns: two compounds found in charred and overcooked meats, heterocyclic amine and polycyclic aromatic hydrocarbons, are known carcinogens.
Research shows that those carcinogens have a real effect, including one study that found that people who regularly consumed well-done meats were 60 percent more likely to be diagnosed with pancreatic cancer, Health.com reported.
The fix: Make sure to clean your grill to rid it of preexisting charred food bits before you begin cooking anew. Not only is that sanitary, it can cut down on the carcinogenic load.
Further, marinate your food before you grill it. Many spices, including red pepper and other marinade ingredients, such as alcohol, have been shown to reduce the presence of hydrocarbons.
And, of course, don’t cook your foods until they’re well done.