#2: Grilled red meat
Experts recommend limiting your intake of fatty red meat to just a couple of servings per week to reduce your cancer risk. When you do indulge, you may want to avoid those char marks, as tasty as they are.
Food cooked to a high temperature produces acrylamide, a known carcinogen. And meat cooked on the grill, unless it’s electric, also takes on unhealthy stuff from the charcoal or wood.
Instead – Reduce your overall intake of red meat, choose organic, grass fed beef, and be careful not to overcook it.
