Firing up the grill to cook red meat could be a bigger threat to your heart than slow cooking it.
A new study from the University of South Australia found certain cooking methods of red meat created compounds that cause inflammation and hardening of blood vessels.
Those compounds came from grilling, roasting or frying the red meat.
The study's authors say slower cooking methods, such as steaming and stewing could lower the risk.
Researchers say grilling red meat increased a person's amount of those dangerous compounds by about 25 percent.
