I've looked at acrylamides (search this term using Google Scholar) and how the byproducts of grilling meats (and anything else, for that matter) can produce this product that is best not consumed.Reading deeper recently, it looks like the U.S. Department of Health and Human Services has found that heterocyclic amines (HCAs), which are produced when cooking specifically meat and fish, could be classified as as "human carcinogens."
Great -- so grilling produces carcinogens. But that is not all. It seems that these HCAs are even formed using other means of direct or indirect temperature cooking, like stewing and steaming.It's hard to eat raw food all the time, but from reading this, perhaps it's not a bad idea on a regular basis.
Who knows which pieces of cancer information floating around out there are actually true? I don't. Do cell phones cause cancer? Some say yes, some say no, I say I'm confused! Luckily, I happened upon this 
