5 Ways to Reduce Carcinogens in Cooked Meat

Poultry, fish, and especially red meat naturally contains amino acids, sugars, and a protein called creatinine.

Cooking, especially under high temperatures, converts these compounds into heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH), which have been linked to cancer in animal and human studies. Find out 5 simple ways to reduce cancer-causing compounds in cooked meat.

photo credit: © Johanna Ljungblom