The air outside is crisp — but your meal shouldn’t be. Frigid temps often drive cravings for warm, comforting and high-calorie foods. That’s one reason why people tend to pack on the pounds between November and January. Warm fare is fine — but food that’s cooked, toasted or smoked well beyond perfection carries some health risks. Namely, it may contain chemical compounds that can trigger DNA changes that raise cancer risk. “Burning food, especially meats, can result in the formation of some

Tag-uri: DNA