All meat lovers know how special a good, charred bit of meat on the barbeque is. Whether it's ribs, wings, sausages, steak, or chops, it simply seems to taste better when it's charred just right. Don't ask us for the scientific explanation, we just know it to be true. Sadly, for all of us, putting down the tongs for good is looking like a sensible idea, as charred meat has been found to contain cancer-causing properties.
Meats cooked at high temperatures, i.e. so hot that they end up charring, form chemicals that are now known to cause changes in DNA. These DNA changes lead to an increased risk of pancreatic, colorectal, and prostate cancer. Next time you're cooking up meat for dinner, try baking, poaching, or stir frying it instead to reduce your cancer risk.