How to save a restaurant cook?

Last year, I was a resident advisor in Complex and one of my programs was a barbecue with my residents. For the first time, I grilled hot dogs, hamburgers, and veggie burgers and I enjoyed it and am looking forward to another barbecue. When I read the article about well-done meat and HCAs, I was surprised to hear about the other side of barbecuing. I did some research on how to lower the carcinogenic effects of overcooking meat and found two great websites, one of which is from our very own American Chemical Society:
http://www.chemistry.org/portal/a/c/s/1/feature_ent.html?id=c373e904a807b3938f6a17245d830100
and
http://altmedicine.about.com/od/healthykitchenrecipes/a/meatcarcinogens.htm

Both of these websites had great tips on cooking meat and show signs of overlap on topics we discussed in class. Some of the tips included cooking meat with cherries, marinating the meat, and drinking green tea with the meal. All three have antioxidant properties, which can counter the effects of HCAs and polycyclic aromatics hydrocarbons (PAHs), which are caused by fat dripping on coals. Marinating meat not only creates a barrier for the heat but its ingredients, vinegar, citrus juice, and olive oil, have antioxidant effects. Along the same lines, another suggestion is to use seasoning with antioxidant properties such as garlic, rosemary, and sage. Finally, some of the other techniques involve flipping the meat many times, using a spatula instead of a fork so that juices are not released, and pre-cooking meats in microwaves and then pouring the juices out.

All of these suggestions are great for lowering the effects of HCAs and PAHs, however, when it comes to food, I always think about moderation as the best option and these websites agree. They suggest that during a meal, most of the plate should be covered with vegetables, fruits, whole grains, and beans with little portions of meat, thus, a balanced meal with variety. I invite you to read the websites for other tips on barbecuing.