If you're going to be firing up the grill and serving some savory treats this summer, take caution, because some of your barbecue favorites may be a health risk.
Experts say that cooking certain meats on the grill can put you at a higher risk for certain cancers, according to AccuWeather. Called HCA's and PAH's, these cancer-causing compounds form when animal protein is exposed to intense heat and smoke.
But grill masters and barbecue lovers can reduce their health risk from these compounds with a few simple steps. Since HCA's are a reaction to intense heat, simply reduce the temperature when you are cooking. Using acidic marinade when cooking can also reduce the formation of HCA's by 90 percent.
