Grilling is one of the quickest and easiest ways to prepare your dishes, but if you’re concerned about your health, you want to keep barbecues to a minimum. Scorching steaks and other proteins at high temps over an open flame can produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These chemicals have been found to alter the DNA and increase your risk of cancer.

When you cook your meat over an open flame or very high temperatures, in short, these chemicals can change the DNA of a person and increase the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff.