When meat is cooked, particularly at high heat, certain highly reactive molecules called heterocyclic amines, or HCAs, can form. HCAs are known carcinogens, so it is best to minimize consumption of these molecules.
One way is to avoid grilled or fried meat. The safest meats are cooked in moisture, such as stewing. If you do grill, you can put rosemary extract on your meat before cooking. This has been shown to reduce the amount of HCAs that form, and doesn't affect the flavor much at all. Rosemary extract is available in liquid and powdered forms. (Make sure you don't confuse rosemary extract with rosemary oil).
