Grilled

MPR’s Lorna Benson reports on a new University of Minnesota study that shows eating charred or burned meat may increase your risk of pancreatic cancer by 60 percent.

Nearly four years ago (recognize the byline?) the same team showed an association between people who ate burned meats and a higher rate of pancreatic cancer, which is among the hardest cancers to detect and diagnose early and, as a result, treat successfully.

Now before we haul the Weber off to the dumpster and bang down the doors of the Food and Drug Administration with demands to start regulating barbecues, there’s a simple solution for all you carnivorous News Cut readers.

As U of M researcher Kristin Anderson told me in 2005, “Just use common sense; slow down.”

Which, by the way, are the two cardinal rules of barbecuing to begin with.

  • Jake

    Remember…Good sense isn’t all that common nor is good barbeque.

  • Jim!!!

    If you can’t down a couple beers while it’s cooking then ur doing it rong!

  • I’m hungry

    We can only grill for 3 months of the year – I think we’re fine.

  • Barbecuer

    Hah, I barbecue year-round. It’s a lot easier to smoke cheese when the temperature is below zero.