Barbecue Blues
In 1999, a National Cancer Institute study examined the eating habits of cancer patients. It concluded that eating a daily average of 10 grams of well-done or very-well-done meat cooked at high temperatures increased the risk of colorectal cancer by 85 percent.
A 2001 National Cancer Institute study found levels of benzopyrene to be significantly higher in foods cooked well-done on the barbeque, particularly steaks, chicken with skin, and hamburger.
Lots more information on barbecue created toxins in the book, Raw Foods Bible.
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