I know that the news today can be overwhelming, even just mentioning the word facts can trigger

all sorts of reactions.

I'm Dr. Michael Greggren.

I happened to really like facts, so I devoted my life to learning all there is to know about

the latest nutrition research so that you and your family can lead healthier or productive

lives.

Today we answer some tough questions about meat.

If you were your loved ones eat meat, what's the best way to cook it?

In our first story we look at eight preparation methods to reduce exposure to carcinogens in

cooked meat.

The first factors meat type with processed meat, red or white being the worst, then temperature

in cooking under 26 degrees Fahrenheit so like boiling or microwaving, safer.

Whereas broiling, roasting or pan frying is the worst, turning it over every minute lowers

risk and rather than a dark and flavorful crust, they recommend pale and soft, cooked

rare, lowers risk as long as you meet food safety guidelines.

Spices or a vinegar containing marinade lowers carcinogen formation, avoid gravy, stick

to one serving, which is like a deck of cards or the size of a bar soap, and eat vegetables

and fruit with your meal.

Even just being around a barbecue may be a bad idea, even if you don't eat anything

off of it.

They estimate the extra lifetime cancer risk associated with standing about six feet away

from a charcoal grill every day, and about 30 feet away with both 25% skin exposure and

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