Grilled, roasted, and fried food are delicious, but when meat is grilled on a hot stove or fried in boiling oil, something happens. The smoke from the charcoal stove or the fat that drips down creates a substance called PAH (Polycyclic Aromatic Hydrocarbons). Meat that is grilled or fried until charred contains HCA (Heterocyclic Amines). Scientists say that these two substances "may" cause cells in the body to change and become cancerous.
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