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Charring, Burning your meat, poultry or fish as in Barbecuing or frying-grilling Good Advice by Dr Harold When you char, burn, grill or barbecue any form of red meat (steaks), hot dogs, white meat as in chicken, or deep frying at high temperatures in your griller, or cooking at high temperatures for a long time (high heat cooking), results in a poisonous chemical called heterocyclic amines (HCAs). These amines can damage an individual’s genes, raising the risk and incidence of stomach and colo-rectal cancers. It is advisable to pre-cook these foods in the microwave or oven for about 5 minutes, and then grill. Use very little cooking oil in grilling. Less grilling time means less chance to exposure to cancer-causing chemicals, as mentioned before. The grills need to be scrubbed and cleaned after each use to prevent harmful chemicals from building up and transferring to your food. Marinading meat with vinegar, ...