I love BBQ season, and there is nothing better than meat fresh off the grill. However I always have this nagging feeling when I hear that flame, or smell the smoke that I am eating something totally toxic.  Here is what I do to compromise my love for grilling, with the reality of its risks. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods…