Everyone loves a backyard cookout.

Cooking over an open flame has been a part of human culture since we first discovered

fire.

In fact, this style of cooking has been key to our evolution and growth as a society.

Cooking food provides nutrients and, most importantly, kills potential harmful microbes.

However, grilling today looks a lot different than it used to.

These new ways to grill food came with consequences, both to the environment and to our health.

In this episode, we'll dive into the negative effects of charcoal grilling, both to your

body and to the atmosphere, and how you can grill more responsibly so your food tastes

amazing without any nasty carcinogens or unwanted chemicals.

Welcome to Fatal Conveniences, where we address the things we may be doing in our daily lives

that are actually harming us, and in some cases, slowly killing us.

Tap water, teflon, caffeine, blue light, food additives, you name it, we dive into it.

We take a critical look at everyday products that really are affecting us and our bodies

and the environment, and how we can avoid them and find a solution.

So let's dive in.

A little history on grilling, obviously thousands of years ago, we developed fire.

But as it modernized, Henry Ford actually was credited for inventing the modern-day charcoal,

but it was actually an inventor by the name of Ellsworth Zollier, who first patented a design

of the charcoal briskets in 1897, but it was then Ford who popularized the charcoal

in the early 1900s, looking for ways to repurposed wood waste from his plants in 1919, Ford

adopted a process and invented by a chemist, Orrin Stafford, who would then make clumps

...