When you grill, the fat melts, drips down onto the charcoal or wood chips, sizzles as it heats to super-hot temperatures, and then begins to undergo chemical changes that produce a substance called benzopyrene. In animal studies, benzopyrene has proven to be carcinogenic. As smoke from the coals rises, the benzopyrene is carried with it and deposits on your chops!

How much of a risk is grilling food? Very slight, say some experts, if you eat grilled foods only occasionally. However, eating barbecued foods regularly coupled with the vast array of chemicals you are exposed to daily may change the odds. If you want to add a charred, smoky flavor to food, a healthier alternative is smoking meat, a process that generates fewer toxins.