1. Do not let the lights does not char the meat.
2. Fry over low to moderate temperature.
3. Pickle meat in the marinade, olive oil and lemon juice are at the base. Recent studies have shown that exactly the elements that enable the risk of the formation of carcinogenic substances in heat treatment of meat down.
4. Select a barbecue for products with little fat such as vegetables, lean meats, poultry and fish.
5. However, if there is meat on a fat removed before cooking.
6. Use herbs with pickles. According to research from the University of Kansas, as grasses help the basil, mint, rosemary, cumin and sage, to prevent the formation of harmful acids. To use it, it is preferable to a cool way to add pre-marinated.
7. Not overroast vegetables. Nothing will be useful.
8. Add more vegetables, meat.
9. Clean a grill before each use.
