Cancer-causing Heterocyclic Amines (HCA) form when meats and animal products (not fruits or vegetables) are heated at high temps that result in browning and charring (the “desired” crispiness of grilling).
![Grilling Tips to Reduce Cancer-Causing HCA](https://www.benedictinewellness.com/wp-content/uploads/2020/08/purplecabbage1_CARE-Lifestyle-Program_photo-by-Abbey-Casserly-scaled-1600x640.jpg)
Cancer-causing Heterocyclic Amines (HCA) form when meats and animal products (not fruits or vegetables) are heated at high temps that result in browning and charring (the “desired” crispiness of grilling).