That 'perfectly' charred steak might have a dark side.
Cooking meats, poultry, or fish at high temperatures, especially grilling or broiling until heavily charred, can form harmful chemicals called Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs). Both HCAs and PAHs are mutagenic, meaning they can damage DNA and increase cancer risk.
