With summer comes barbecues and lots of grilled meat, which means not just good eating but possibly a bellyful of carcinogens known as heterocyclic amines or HCAs.

HCAs are created when meat is cooked. Levels vary with the type of meat. Bacon and rotisserie chicken have the highest levels; hot dogs have the lowest. (Possibly because most hot dogs barely qualify as meat.)

However, a Kansas State University food chemist says there's a tasty remedy to too many HCAs: rosemary extrac ...

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