10 videos to explain the link between cancer and BBQ

I’ve tried to simplify, as much as possible, what a doctor might explain to you.
But let me be clear: I’m not a doctor, oncologist, diabetologist, or nutritionist. Nothing I share here should be taken as medical advice, especially since every person is different.
What I can offer is something no doctor could teach you: a lifetime of experience and deep understanding of BBQ — the equipment, the fire, the techniques, the flavors. And to be totally honest: I believe my many years of BBQ played a significant role in my cancer. Because I went too far. I need you to understand that I did BBQ every single day, nearly 7 days a week, for decades. In my restaurants, I worked in closed kitchens with BBQs and smokers that were running almost nonstop. I’ve smoked and grilled thousands of racks of ribs, dozens of tons of pulled pork, hundreds of chickens, tens of thousands of burgers and sausages... I also consumed huge amounts of red meat, processed and ultra-processed foods. I smoked cigarettes, drank tons of soda, lived under constant stress, went through serious emotional trauma, and I carry genetic risk factors for cancer. SO — don’t panic. Just because you grill 30 times a year doesn’t mean you’re headed for colorectal cancer.

Finally, Grill4Life would like to clarify that its logo and visuals featuring a blue ribbon are meant solely to raise awareness about colorectal cancer. This symbol does not imply any claim of prevention, treatment, or cure.

The information shared on this platform is strictly educational and informational. It is not a substitute for professional medical advice. For any personal health concerns, please consult a qualified healthcare provider.