A couple nights back, I found myself hovering over a pair of lamb shoulder chops sizzling on a charcoal grill, watching the marrow render before my eyes, anticipating the blackened lamb fat and caramelized marinated meat. Could it really be so bad? Should I have dropped these chops into a pot of boiling water instead?

As it turns out, I may have overstated the danger of the carcinogenic compounds found in charred meat.

(This Mark's Daily Apple article was written by Mark Sisson, and is narrated by Tina Leaman)