To Grill or Not to Grill?
The problem with traditional grilling comes from the combination of meat with intense heat. Whether you are using red meat, poultry or seafood, substances in the muscle proteins of these foods react under high heat to form carcinogenic compounds called heterocyclic amines (HCAs). HCAs can damage the DNA of our genes, beginning the process of cancer development.
Bottom line, cook at lower temperatures and avoid red meat. But actually I don't even have a grill. It's just fun to rain on someone's parade.

Oh, and btw, I wonder how long it'll take before the American Institute for Cancer Research gets sued under the so called Data Quality Act by the meat industry or companies that package coal, barbeque sauce.