Apparently, rats ingesting meat cooked at high temperatures have an increased the risk of prostate cancer:
A compound formed when meat is charred at high temperatures — as in barbecue — encourages the growth of prostate cancer in rats, researchers reported on Sunday.
Their study, presented at a meeting of the American Association for Cancer Research, may help explain the link between eating meat and a higher risk of prostate cancer.
It also fits in with other studies suggesting that cooking meat until it chars might cause cancer.
Hrm… well, that can’t be good. I guess that means more veggies on the grill:
Mmmm… stuffed jalapenos on the grill.
And asparagus!
Say what you will about me, but I’m not about to cause rats to die from prostate cancer. No sirree, Bob!
With that combination, it won’t be there long enough to cause damage.
I can understand ABC’s confusion between “freedom fighter – insurgents” and “terrorsits” (!?!), but can’t they even get cooking right?
Charring meat at high temp is called grilling (think grilled steak).
Barbeque is low, slow cooking (think smoked brisket/ribs/chicken, etc.)
Don’t try it with peas…
Being a female, I’ll eat all the barbeque/grilling I want with no fear of prostate cancer. Yay!
Any so-called MAN who leaves his steak on the grill long enough for it to get charred needs to hand in his testicles and buy a pink handbag. As soon as that steak stops mooing, it’s done.
Why wait for it to stop? Get a flame thrower, a machette and some A-1 sauce. Now THAT’S fast food, fresh! (sorry, PETAphiles…)