03/14/2026
Cooking red meat, chicken, or fish at high temperatures forms harmful chemicals called heterocyclic amines (HCAs) due to their high creatine content. These can increase cancer risk.
Red meat, with significantly more creatine and protein, should be cooked rare to medium rare to reduce these risks. Additionally, avoid meats with added nitrates, which become carcinogenic when heated. Choose nitrate-free options or ask your butcher for nitrate-free meat.
Video - Dr Peter Glidden