In this episode, Christina Conte, RDN, LDN, nutritionist at Dana-Farber Cancer Institute, explores the link between grilled food and cancer risk, offering practical tips for healthier grilling. Learn why choosing lean meats like skinless chicken and fish, using vinegar or lemon-based marinades, and opting for smaller cuts, can help reduce your exposure to cancer-causing chemicals. Plus, discover the benefits of grilling vegetables, which is a safer alternative due to their lower protein content.