At last those of us in the Northern half of the US may finally be finally getting rid of winter weather, and starting to think about warm weather activities -- like picnics and backyard cookouts.

But we might be wise to hold off on the grilling -- at least until more information becomes available.

For some time now I've heard that the char on grilled meats is potentially carcinogenic, but now comes this news:

Well, I'm already diagnosed with Type 2 Diabetes, but who knew the METHOD used to cook "good for us" foods could make them bad?

Here's some good tips from the American Diabetes Association:

Eat more fresh foods.
Cook at lower temperatures.
Cook using moist heat techniques: Steam, boil, poach, or stew foods.
Marinate foods in acidic liquids, such as lemon juice and vinegar, rather than sugary sauces, to reduce AGEs.
If you choose to use the grill, be sure to clean off any charred remains on the grilling rack before cooking.
Turn meat often, every 30 to 60 seconds, to avoid charring.
If a food does become charred or blackened, cut off those pieces before eating.
Choose thin, lean cuts of meat that require less cooking time.
Opt for fish instead of meat – fish cooks faster, leaving less time for AGEs to form.
Remove skin when cooking poultry because it chars easily.

Yup. It's been known for past decade or so.

It makes me wince when I know some people love to grill outdoors a lot during summer, etc.

And where I live, our province gets into the BBQ mentality because it's Canada's beef ranchland, BBQ is sort of akin to cowboy image/traditions too ..ie. cooking outdoors over fire, etc.

That makes me wince, too. I love to cook on the grill. Problem is every time a person turns around, the media is announcing another food product or process that's bad for your health.
Bummer.