Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
I don’t know if I could do that honestly. I tried once but I love meat way too much. I think I’m going to reduce my meat consumption to once per week or so, and as soon as lab grown meat catches on, I’m only going to eat that kind of meat.