Charred Meat

Heterocyclic amines form when amino acids and creatine in muscle meat react under high heat. Cooking meat at very high temperatures over charcoal or open flame forms two classes of potent chemical carcinogens: heterocyclic amines and polycyclic aromatic hydrocarbons. Polycyclic aromatic hydrocarbons form when fat drips onto flame, producing smoke that deposits on the meat. Adding garlic to meat before or during cooking reduces HCA formation. Rosemary and spices with antioxidant polyphenols lower the carcinogenic compound yield when cooking meat.