Andrew Huberman· PhD
Now, I would stay away from charring your meat because there is some evidence that charring creates polyaromatic hydrocarbons, which at least in animals, when they give those, they appear to be carcinogenic.
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We can't find evidence that holds up here. Proponents are reasoning from mechanism or analogy rather than direct human data, and the most credible skeptics raise objections we can't dismiss.
Now, I would stay away from charring your meat because there is some evidence that charring creates polyaromatic hydrocarbons, which at least in animals, when they give those, they appear to be carcinogenic.
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what I recommend to people is they're aware they shouldn't be charring their meat and we should do strategies to mitigate the amount of polycyclic aromatic hydrocarbon part of a cookie matters like who would have thought that deep-frying something or cooking it at 1,100 degrees might create a different outcome than gently cooking it at 200 degrees okay it's just chemistry right
pchs polycyclic aromatic hydrocarbons or heterocyclic amines probably not an issue for humans unless you're eating exclusively burned charred meat without anything else