Photo by Jess Ivy

Cooking at high heat causes the fat and protein molecules in popular grill items (like burgers, sausages, and steaks) to morph into toxins that trigger inflammation. Plus, grill smoke contains about 100 cancer-causing chemicals. If you can’t keep yourself away from cook-outs, try marinating your meat in spicy blends shown to decrease levels of grill-catalyzed carcinogens. Better yet, skip the meat! And always remember to clean your cooking space for extra safety.

The Takeaway: If you’re gonna grill anyway, swap meat for veggies to keep carcinogens and toxins at their lowest levels.

Make It Happen Like a Greatist: While you prep for that weekend grill-a-thon, preheat all meat in the microwave for two minutes to cut carcinogens by 95 percent.

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“Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it.” — Laurie Colwin, Home Cooking.