(March 30, 2018 at 8:29 pm)MysticKnight Wrote: Actually, the way they make meat redder is what causes cancer from what I heard.
Cooking meat in too hot an environment makes it carcinogenic (Heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH)). The carbon monoxide is probably bad too, though.
If you get to thinking you’re a person of some influence, try ordering somebody else’s dog around.