Jul 29, 2019
If you routinely grill once or twice a week, experts suggest taking some small steps to lower exposure to compounds that are tied to cancer. These compounds get generated when food especially meat, is cooked – often overcooked or charred – on a grill. K-State Research and Extension nutrition specialist Sandy Procter discusses the concerns associated with frequent grilling and ways to lower potential cancer risks.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to email@example.com.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.