The problem with beef being grilled expecially when tempratures reach to 375 degrees Fahrenheit, Heterocyclic amines (HCAs) form. HCAs are carcinogenic and mutagenic compounds which may be harmful for our body. Nothing to worry about, a professor in Kansas State University has found a way to decrease or eliminate HCAs from forming in grilled meat by using antioxidants.Click here to read the solution.
