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DetoxifyingDigestive Health

Summer Barbeques: How to Limit the Toxins Associated with Grilling

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.