With outdoor grilling now in full swing, it's a good time to look at
some safe practices for using your barbeque. Harvard scientists
report
that when meat is cooked at high temperatures, amino acids react with
creatine to form heterocyclic amines, which appear to be cancer-
causing. That's why cooking meat by grilling, frying, or broiling can
be a problem.

Grilling is double trouble because it also exposes meat to cancer-
causing chemicals contained in the smoke that rises from burning
coals
and any drips of fat that cause flare-ups. How long the meat is
cooked
is also a factor in heterocyclic amine formation; longer cooking time
means more heterocyclic amines. Depending on the temperature at which
it's cooked, meat roasted or baked in the oven may contain some
heterocyclic amines, but it's likely to be considerably less than in
grilled, fried, or broiled meat.

But did you know that there is a way to reduce these cancer-causing
byproducts by as much as 90%? Simply precook in the microwave:
According to research, just two minutes of precooking in the
microwave
can have a very significant impact on your health.

Link to original text: http://shamvswham.blogspot.com/2007/...90-before.html

D.