Instead of: Tossing plain meat on the grill
Try: Marinating it first in a flavorful seasoning blend
Cooking meats at high temperatures produces chemicals called heterocyclic amines (HCAs), which have been linked to many forms of cancers, including colon, pancreas, bladder, prostate and breast. Studies have shown that marinating your meat before grilling can reduce HCA formation by up to 96 percent. Opt for a flavorful liquid with plenty of herbs and spices—the antioxidants in seasonings may help block the creation of HCAs. Bonus points for using turmeric as a seasoning because it contains curcumin, an anti-inflammatory and antioxidant that may help prevent cancer by interfering with aspects of cellular signaling.