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Those burgers, steaks, or ribs sizzling on the grill are cooking up chemicals that can potentially turn your cells cancerous. High heat reacts with proteins in red meat, poultry and fish to create chemicals that are linked to cancer, especially of the colon and breast. And since they form within cooked meat, you can’t get rid of them by scraping off char. However, meat that’s been marinated in a mixture of thyme, rosemary, garlic, and black pepper has been shown to contain 88% fewer carcinogens after grilling. Marinate your meat for an hour to get the full benefits.