Practice Safe Barbecuing this Summer

As summer approaches, beware when barbecuing your favorite meats and brats. Though some folks prefer their meat on the burnt, crispy side, beware of two carcinogens that occur when meat is cooked over high temperatures, says the National Institute of Health, Department of Health and Human Services. The first is called heterocyclic amines or HCAs.

Studies have shown when this HCA was fed to lab rodents, it caused cancer in the colon, breast and prostate. Current research is determining if this will affect humans the same way. The second carcinogen is polycyclic aromatic hydrocarbons, or PAHs. This is formed when grease drips onto the hot coals, which causes the coal to smoke, and carries the PAH to your barbecued food on the grill.

Here are some safety tips when barbecuing: don't overcook your meats, test meats with a thermometer to make sure they're ready to serve and not overdone. Frequently flip your burgers and steaks. Trim some fat off meats and use marinade for flavoring. Also, before cooking, clean the grill by heating it up very high and close the lid for ten-minutes. Use a barbecue cleaner brush to scrape off any charred remnants left on the grill. Never use a barbecue grill indoors.