Churning out picture-perfect grill marks on your steaks is not only a sign of being an expert grillmaster, but a sign of something else. With grilling season in full swing, here’s how to fire up a safer barbecue. 

Potentially cancer-causing chemicals are formed when meat is exposed to high heat

Karen’s Fit Tip: Try to minimize the smoke you’re breathing in. Get creative and barbecue more plant-based foods (e.g., asparagus, red peppers, tomatoes, peaches, mangos, and pineapple). They don’t form cancer-causing chemicals and are cancer-protective on their own.

Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiopulmonary rehabilitation and lifestyle medicine. Her science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, "Athletes in Aprons: The Nutrition Playbook to Break 100", and her transformative perspective have mended many minds, hearts, and spirits.

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2 Comments

  1. […] a follow up to Cancer-Safe Grilling, marinating your meat before grilling is key. Research suggests that marinating for at least 30 […]

  2. […] a follow up to Cancer-Safe Grilling, marinating your meat, poultry and fish before grilling is key. Research suggests that marinating […]

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