Most people when they are in need of grilling or cooking advice turn to their cook books, friends, family, television cooking shows or the most famous of all chefs - the Culinary Institute. We have never heard of anyone ever turning to the American Cancer Institute to find a cooking recipe. In fact its a safe bet that the American Cancer Institute doesn't even make the list. They're known for their fantastic research in regards to cancer which is something most people would rather not think about.

However, the news was not all bad. According to the American Cancer Institute just marinating meat before placing it on the charcoal grill can reduce cancer promoting agents by as much as 90%. Therefore, people who like this style of cooking can still have that charcoals-ed flavored taste over a charcoal fire. These chemical byproducts can be even further reduced by placing meats further up on the grill away from the flame. There are also spices and seasoning on the market that can provide the same flavor as cooking on the a charcoal grill. It is possible to not cook on a charcoal grill and still get that desired taste.

If using a charcoal grill, the Cancer Institute advices against the practice of allowing the grill's flame to come in contact with meat. Flame seared meats produce Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbon known as (PAH). PAH occurs when the flame comes in contact with the meat. And HCA is produced as a result of sustained high temperature heat. Both of these chemicals are thought to be cancer producing substances.    

An electric grill is a safer alternative to using a charcoal grill. First an electric grill does not produce a flame and so it cannot produce the PAH substance in the meat being cooked. As for the HAC chemical, the American Cancer Institute recommends cutting meats into smaller cooking slabs to reduce the time that they are exposed to high temperature heat. A charcoal grill does not have the precise temperature control of an electric grill.