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Marinate your meat

The high temperature required to grill meat (and broil and fry, for that matter) creates compounds called heterocyclic amines that are linked to cancer. These compounds may damage DNA enough to spur the growth of tumors in the colon, breast, prostate, and lymph cells. One University of Minnesota study found that eating charred meat regularly can increase pancreatic cancer risk by up to 60 percent. According to research in the Journal of Agriculture and Food Chemistry, marinating red meat in beer or wine for two hours prior to cooking reduced the amount of these harmful compounds. Kansas State University research found that rubbing rosemary onto uncooked meats blocks the formation of these cancer-causing compounds by up to 100 percent. You can also rub a couple of cut kiwifruit on a low-fat cut of meat as a tenderizer to help protect the meat during grilling from those harmful cancer-causing compounds. Make sure you know which cancer screening tests you probably don’t need just yet.