How to stay safe this summer

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Did you know that cooking foods over sizzling heat forms cancer-causing carcinogens called heterocyclic amines,

also called HCAs? We're talking about foods that contain muscle. That's red meat, poultry, and fish, too.

As much as we love our barbecue, the fact is that high consumption of barbecued, well done meats is linked to increased risk of prostate

cancer, colorectal cancer, and pancreatic cancer. You can easily make grilling healthy and tasty by using

these barbecuing tips. They all taste so great, you may decide to skip the meat and the cancer dangers. Use a marinade every time.

If you can't resist grilling meat, poultry, and fish, marinate them first in olive oil, garlic, onion, and lemon juice.

It lowers the amount of carcinogens. Keep the heat low and cooking time short. Partially cook foods in the kitchen

beforehand so all you need is a quick finish on the grill for terrific grilled flavor and far fewer HCAs.

Ditch the charred bits. Reduce charring by trimming fat and lining the grill with foil. It keeps cancer-causing smoke flare ups to a minimum.

Happy grilling. [AUDIO TAG]