With warmer weather, grilling fish and meat outside is a great way to enjoy the fresh air. But there’s a catch: high heat used in grilling reacts with proteins in the meat to form cancer-causing toxins called heterocyclic amines (HCAs). The longer these proteins are cooked, and the higher the temperature used, the more HCAs develop. This is one reason why people eating high meat diets get more cancer. If that’s not bad enough, fat dripping into fire produces another cancer-causing compound, polycyclic aromatic hydrocarbons (PAHs). Smoke dense with PAHs gets into lungs and also coats the meat being cooked. Fortunately, you can greatly reduce HCAs and PAHs and the damage they do: Trim fat. This reduces the formation of PAHs as less fat drips into the fire. Use smaller, thinner cuts of meat to reduce cooking time. Flipping burgers once a minute versus only once reduced cooking time in one study by 1.8 minutes, and cut HCAs by more than 11-fold. Score thicker cuts of meat…