...producing hydrocarbons but also tiny soot particles that pollute the air and can aggravate heart and lung problems. Second, the grilling of meat can form two kinds of potentially carcinogenic compounds: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). According to the American Cancer Society, PAHs form when fat from meat drips onto the charcoal. They then rise...

NOTE: All illustrations and photos have been removed from this article.



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