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is there a safe way to grill meats and reduce or avoid PAHs?
Thanks for your great question! Before we continue, let's discuss what PAHs are for the general audience. Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when meat from muscle, including beef, pork, fish, and poultry, is cooked using high-temperature, direct-heat methods, such as grilling directly over an open flame. The formation of PAHs are influenced by the type of meat, the cooking time, the cooking temperature, and the cooking method. Exposure to PAHs can cause cancer in ...