Credible dieticians almost always tell their readers to avoid fried food, and instead stick to grilling their meat and vegetables. What most people - professionals and non-professionals alike - do not know is that the char marks left on grilled food have been linked to heterocyclic amines, which is a carcinogen that forms when high temperatures are used to cook meat (specifically chicken). One way to minimize the intake of this component is to remove the charred skin from meat prior to eating, cook meat at a low temperature, or use a slow cooker to prepare meals.
