The Fox News Channel reported on a story about a traditional American backyard practice, and its link to the plague of the 20th century.

Grilling is now a sort of Catch-22. Cook too little and one might get salmonella or ecoli. Cook too much and one could get cancer. One has to find that happy medium. But this fact has been known for ages. The classic "If I'm pink in the middle, I'm cooked to little" allows even a child to tell when the burgers are done.

Recent studies have shown a new problem with grilling. The culprit is grease. When it drips from meat products on a grill it will splash on the charcoal underneath, assuming one has a charcoal grill. This contact releases cancer-causing agents that could find its way onto the food.

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