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Cooking meat, poultry or fish at high temperatures when grilling (broiling or frying too) creates chemicals called heterocyclic amines (HCAs).  HCAs are carcinogenic. These carcinogens may increase the risk of certain cancers. Fat dripping onto hot coals, stones or burners creates additional cancer-causing chemicals called plycyclic aromatic hydrocarbons (PAHs). Once formed, they are deposited back […]