Most people in Indianapolis know about the dangers of eating under-cooked meat.  It turns out that over-cooked meat is no picnic either.

According to the National Cancer Institute, cooking certain meats at high temperatures and for a longer time can form cancer-causing chemicals that increase a person’s risk of stomach, pancreas and colon cancers. (Click here for full release)

Grilling graphic

Gilbert Buford

Tags: barbeque, colon cancer