Grilled meat tastes good (of course you have to like meat). Unfortunately, two types of cancer causing compounds can increase or form in some foods that are grilled or cooked at high heat. Two Dangerous Compounds Heterocycline amines (HCAs) increase when meat — especially beef — is cooked with high heat – not just by […]
Tag Archives | polycyclic aromatic hydrocarbons
Penny Manegan Klatell, PhD, RN
Penny is a doctoral level nurse; a health, life, and wellness coach; and a Mom. She’s also a nutritional counselor, food lover, former college professor, author, blogger, speaker, and a very frequent restaurant visitor. She’s from a Greek restaurant family where she learned to cook and discovered the need to speak loudly to be heard above the din. She writes about delicious, healthy food and how to eat well anytime, anywhere, and at any age.