The substance is caused by fat dripping meat on charcoal as a low heat and when the air is limited to incomplete combustion. The smoke contains "PAHs" floating around smelling the food on a surface. There are many areas of charred grill will cut the sear left to eliminate PAHs out. But there is also another group of toxins known as "h", which is caused by substances in the meat react with each other to make a chemical called "Maillard" The meat dishes are colorful and fragrant. Then this group of substances to react with "creatine", which is a chemical in the body. And the toxins cause. "Cancer h" with.
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