"These techniques retain the flavor that food gets when you grill it at high temperatures, yet lower the health risks associated with charred meat.
1. Barbecue at lower heat. You'll create substantially fewer heterocyclic amines (HCAs), cancer-causing substances in meat grilled at high temps.
2. Trim the fat. You’ll reduce a second cancer danger—flare-ups that deposit carcinogens called polycyclic aromatic hydrocarbons (PAHs) on your food.
3. Flip burgers often. Turning them once a minute reduces HCAs.
4. Grill meat (not pork or poultry) medium rare or less. This also cuts HCAs. Eating beef medium well or well done can more than triple the risk of stomach cancer.
5. Microwave. Two minutes of precooking meat, poultry, and fish can cut 90% of HCAs. Finish on the grill.
6. Marinate first. An hour in a thin marinade can reduce HCAs 57 to 88%.
7. Flavor with garlic, rosemary, and sage. These antioxidant seasonings block HCAs and PAHs.
8. Add soy. Mixing half a cup of textured soy protein with a pound of ground meat cuts 95% of potential HCAs in burgers."