Before the grill is fired up, it’s a good idea to consider ways to grill with healthier living in mind. The American Institute for Cancer Research (AICR) warns that grilling and barbecuing meat with high heat can form potential carcinogens, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Studies have shown that these substances have been linked to the development of cancer through changes to the DNA. 

Read on for some tips on healthy grilling.

AICR recommends these ideas:

• Marinate: Studies suggest that marinating meat before grilling can decrease the formation of HCAs.
• Pre-Cook: If you are grilling larger cuts, you can reduce the time your meat is exposed to a flame by partially cooking it in a microwave, oven, or on the stove first.
• Go Lean: Trim the fat off your meat to reduce flare-ups and charring. Cook your meat in the center of the grill, and make sure to flip it frequently.
• Mix It Up: Cut the meat into smaller portions and mix them with vegetables to shorten the cooking time.
• Go Green: Grilling vegetables and fruits produces no HCAs. So, add veggies and cut back on the meat. Grilled pineapple, peaches, zucchini, asparagus, and broccolini are some good choices for flavorful grilled produce.