All of us pull out the grill and use it more often in the summer. Unfortunately the high heat from grilling can char or blacken meats forming carcinogens(cancer causing compounds). As the fat in meat melts and drips onto the coals, this also produces unhealthy compounds.
There are several ways to enjoy the ease and flavor impact of char-grilled foods while minimizing these dangers. Nutritionists suggest marinating meats and useing smaller cuts of meat that cook more quickly. Turn the meat often with tongs so that the surface doesn't become as hot. Don't pierce the meat with a fork because in addition to causing juices to run out, the dripping juices cause flare ups.
Nutritionists have found that marinades or meat rubs containing rosemary, thyme, oregano, basil and parsley contain antioxidants that help decrease the carcinogens.
Add fresh herbs, citrus and chiles to rubs, sauces and marinade for flavor. In this way you can also use less salt, another healthy benefit.