Why grilling is healthy

So, understandably, science is pretty waffley when it comes to answering questions like " Is Wine Good for You? What does science have to say about grilling? On the most basic level, the smoky flavor and the char that you get from a well-grilled steak is not particularly good for you. When fat from the cooking meat drips down on the hot coals, the smoke that forms contains stuff called polycyclic aromatic hydrocarbons PAH.

And the charred exterior of the meat or inside, if you like things extremely well-done is chock full of something called heterocyclic amines HCA. Both of these have been linked in studies , like one conducted by the National Cancer Institute in , to higher rates of colorectal cancers, and both chemicals have been added to the DOH's official list of carcinogens PAH all the way back in , HCA in In , another study found that people who preferred their steaks "very well done" were 60 percent more likely to get pancreatic cancer than those who liked them bloody or didn't eat steak at all , and both compounds have been found to cause tumors in mice and might cause even more tumors in humans , since mice process the chemicals differently.

Not great news. But hey, this is science! So there are, of course, a bunch of caveats. First off, no one has determined in what quantity these chemicals become carcinogenic, and as with most things, eating in moderation isn't all that bad for you. More specifically, you can cut way, way down on the HCA action by not charring your meat or just cutting off the charred parts and cut the PAH by avoiding flareups, which happen when the drippings hit the heat source.

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