It's delightful to grill outdoors when the weather is warm. Unfortunately, grilling meats can lead to the production of carcinogenic (potentially cancer-causing) chemicals called heterocyclic amines (HAs). To reduce HAs, try the following:
Limit the amount of meats you grill, and make grilled vegetables the main course.
Pre-cook your foods in the oven or on the stovetop and finish them off outdoors - less grill time means fewer carcinogens.
If you do grill meat, cook it thoroughly but avoid charring or blackening it (don't eat any blackened parts).
Enjoy your grilled vegetables with a side of my Asian Coleslaw, full of antioxidant-rich red cabbage.
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