archiveJune 2011

Experts warn that there is an increase of toxins associated with grilling meat. When muscle meat is cooked for an extended period of time at temperatures above 300 degrees Fahrenheit, the chemicals heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are produced.

Considering that heart disease is currently the leading cause of death among American women1, Lorraine requested we write a blog about the signs of a heart attack in women in honor of her sister, in the hopes that this information may help other women.