Char-broiling meats so they have a dark crust can change proteins and amino acids into substances that can alter the diner's DNA.  Cooking meats at very high temperatures for long periods of time can also be risky.  The Iowa Women's Health Study found that women who consistently ate meats very well done were 4.6-times more likely to have breast cancer (compared to those who ate meats cooked medium or rate).  Adding rosemary extract to precooked ground beef may cut carcinogens (cancer causing compounds) from forming during grilling by up to 80%, reports Kansas Sate University researchers in 2005. 

The New Anti-Aging Revolution, available from A4M, shares insights on foods and nutrition for longevity.  Call to order (US tel: 773-528-4333), or visit the World Health Network Bookstore online at http://www.worldhealth.net.