How can I make my barbecue healthier?

Q:

I’m looking forward to hosting our family’s traditional Fourth of July picnic, but my sister says grilled meat contains toxins that increase cancer risk. Is she right? A:

While your sister is right that charring meat can trigger cancercausing substances, a couple of smart work-arounds will let you enjoy your picnic without worry.

First, marinate your meat. Adding a splash of lemon to a marinade changes the meat’s acidity to block as much as 67% of carcinogens in smoke called

heterocyclic amines (HCAs) from sticking, while herbs and spices like onion powder, rosemary and garlic contain antioxidants shown to block HCA formation by up to 94%.

Second, turn down the heat. HCAs start to form after your grill reaches 300°F and become very harmful at temperatures above 572°F, so the lower the temperature, the healthier the meal. Also smart: Flipping your meat every couple minutes prevents charring to further reduce HCAs.