On 6/17/2013 4:07 AM, isw wrote:
> I just read a scary article "4 Easy Steps for Safe Summer Grilling"
> about how "dangerous" it is to grill meat at high temperature, to let
> grease drip and flare up, and on and on. Basically, the claim is that
> anything that makes the meat taste good is going to kill you.
>
> What was missing (as it is from nearly every article warning of the
> "danger" of doing something), was *just how dangerous is it?*
>
> Here's what I mean:
>
> For discussion, say the likelihood of contracting cancer *without*
> eating grilled food is one in ten million.
>
> Now, if eating some amount (how much?) of grilled food raises the risk
> to one in eight million, I'm still going to grill steaks and burgers
> whenever I want.
>
> But if the risk goes up to one in *a hundred*, I'm going to put my grill
> out on the curb and never cook anything that way again.
>
> Bottom line: without putting some numbers on the risk, the article is
> totally useless, except to scare people into doing things they may not
> need to do.
>
> So, does anybody know (with numbers):
>
> How much does the risk of cancer increase due to eating grilled meat?
>
> What is the relative risk between grilled meat once a day, once a week,
> once a month, ..?
>
> Isaac
>

I hate stories like that. Life gives you cancer. But I understand
about charred food, and how it might be carcinogenic but like you, I
don't know the line it passes.

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