There’s nothing better than grilling outside with friends on a warm summer evening. But here are a few things you might not have known about grilling meat. HYLETE Health Advisor Thomas DeLauer discusses the do’s and don’ts of grilling or pan-frying meats. Cooking meats at a lower temperature is best but if you absolutely cannot resist high temperatures find out what you should do next!

Key Terms:

Heterocyclic amines (HCAs)- chemicals formed when cooking meats using high-temperatures.

Polycyclic Aromatic Hydrocarbons (PAH)- reaction of the amino acids in the meat meeting a high temperature which can be highly toxic. 

Thomas DeLauer has you covered when focusing on your present and future health, if you want more on his summer tips check out How Much Sunshine Do You Need

About the Author

From 280lbs to the Covers of Magazines... All by living a lifestyle that is honest and real. Thomas DeLauer brings the nutrition expertise along with a unique perspective on health and wellness that is everything HYLETE.