A meal can’t be any easier than tossing something on the grill, but researchers have said that grilling animal products can be a contributing factor in human cancer. Now experts at the American Institute for Cancer Research (AICR) report that what’s cooking is more important than how it’s cooked: Diets rich in red meat such as beef, pork and lamb—and especially processed meats—are a convincing cause of colorectal cancer. After their extensive analysis of international research on diet and cancer, the AICR recommends limiting red-meat consumption to 18 ounces (cooked) a week. Moreover, they report that for every 3.5 ounces of processed meat you eat every day, you hike your colorectal cancer risk by 42 percent. You may want to strike these foods from your shopping list: hot dogs, sausages, bacon, ham and cold cuts.