Polycyclic aromatic hydrocarbons and heterocyclic amines are found in significant amounts only in heavily charred meat.

“I want people to be aware of polycyclic aromatic hydrocarbons heterocyclic amines mitigate them don't ignore them I don't think it's a reason not to eat meat but I think we have to be aware that”

“in the studies that I've seen polycyclic aromatic hydrocarbons and heterocyclic amines are only in significant amounts in the highest highest levels of burn charred meat”

“what does that mean it means that you shouldn't Char your meat that you shouldn't eat burned meat every day and then you won't put yourself in the highest level of exposure to heterocyclic amines and polycyclic aromatic hydrocarbons there's also evidence that lower amounts of these compounds will be formed if your meat is marinated I would not marinate your meat with seed oils I would not even marinate your meat with olive oil because I'm not a fan of linoleic acid in that but adding Rosemary it's a plant I know will decrease the formation of these compounds in meat”

“if I'm really worried about the polycyclic aromatic hydrocarbons or heterocyclic amines I can add a little bit of rosemary to my meat it's a spice it's a plant yes I know but a little bit doesn't seem to bother me and that has been shown in studies to decrease the formation of polycyclic aromatic hydar heterocylic amans”

“If you're worried about any of the compounds on the meat when you're grilling polyyclic, aromatic hydrocarbons heterosyclic amines, you can use a rub that, has, rosemary., A, lot, of the, spices will mitigate the formation of those compounds on the surface of the meat. I don't know exactly what he's spicing his ribe eyes with, but you can put something like an orange juice and rosemary marinade on your steak and that will limit the formation of polyyclic aromatic hydrocarbons and heterosyclic amines.”