What a poorly written article. Just bad. Meat fat that drips on a hot surface and vaporizes into carcinogens is not a function of the heat source. It’s a function of meat proximity to said heat source. In other words if you use a charcoal grill indirect and compare to a gas grill with direct heat the charcoal is healthier. If you use both indirect then both are the same from a PCH PAH perspective. Considering most gas grills are setup for very short distances between flame and meat I would rank them as the more harmful.
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