Cooking meat at high temperatures can produce harmful chemicals like HCAs and PAHs, increasing the risk of cancer and liver issues. Healthier methods such as steaming, poaching, and sous-vide minimize these compounds. Marinating meat and avoiding charring during grilling can also reduce toxins, promoting better liver and heart health.Cooking meat at high temperatures can produce harmful chemicals like HCAs and PAHs, increasing the risk of cancer and liver issues. Healthier methods such as steaming, poaching, and sous-vide minimize these compounds. Marinating meat and avoiding charring during grilling can also reduce toxins, promoting better liver and heart health.