Is There Such A Thing As “Healthy Meat?”

Rule 3: Reduce carcinogens through careful preparation.  Flash-frying or char-grilling sausages and bacon can lead to the formation of carcinogenic compounds such as PAHs and heterocyclic amines (HCAs). (This applies also to fresh meat.) Instead, gently broil, bake, stew or even dry meat, as our ancestors have done for thousands of years. Modern culinary appliances such as crock pots and dehydrators can ease your workload considerably. If you must fry, let the meat marinate for a few hours in an herb-and/or-spice marinade, which can substantially reduce the formation of toxic by-products during cooking. 

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