Smoking your meat gives it a mouth- watering flavor. Beneath this flavor, are Dangers associated with the smoke. although smoke is a great anti-oxidant and anti-microbial agent, over-indulging in smoked meat can cause unwanted effects on your health. It is possible to avoid these hazards by reducing the amount of smoked Meat you consume.

Smoked foods are associated with an increased risk for certain cancers due to the presence of cancer causing substances carcinogens. For example, polycyclic Aromatic Hydrocarbons or (PAH) such as benzopyrense from wood smoke are toxic. Also nitrosamines which are the common by products of curing agent such as nitrites and nitrates.

. There’s no evidence that grilling causes cancer. But cooking meat at high temper- atures you use to grill as well as boil and fry creates heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH), Linked with some cancers.