When cooking over high heat, especially an open flame, you are exposed to two main carcinogens: heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer.
https://www.columbiadoctors.org/news/do-grilled-foods-cause-cancer#:~:text=When%20cooking%20over%20high%20heat,increase%20the%20risk%20of%20cancer.
Então, não é a carne, é sim o gaz de cozinha, certo?
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Não é o gás de cozinha. Veja no link, por obséquio.
