
file.newsgroup.med.58886 Maven / Gradle / Ivy
From: [email protected] (Richard Silver)
Subject: Barbecued foods and health risk
Some recent postings remind me that I had read about risks
associated with the barbecuing of foods, namely that carcinogens
are generated. Is this a valid concern? If so, is it a function
of the smoke or the elevated temperatures? Is it a function of
the cooking elements, wood or charcoal vs. lava rocks? I wish
to know more. Thanks.
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