Spring is knocking on our door. Time to break out the grill for those beloved, backyard gastro-pleasure outings. But wait. Charring animal flesh with open flames—while quite tasty—is not entirely healthy. Heterocyclic amines (HCA) and polycyclic hydrocarbons (PAH) are carcinogens created from the great American pastime of backyard grilling. Click this link to learn how to make grilling a bit more healthful.