Gas Cooking Adds to Meat Cancer Risks

February 18, 2010

Something new for meat eaters to worry about: when you fry your meat on a gas grill, greater amounts of suspected carcinogens are produced than if you cooked with electricity. Not only that, but some of these chemicals become airborne, endangering the cook as well.

Professional chefs, many of whom spend all day cooking meat over gas stoves, have good reason to be concerned. Link.

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