[nubbins]

I think people know that a piece of meat on a grill that is totally burnt black is not healthy. And likewise I'd throw away or at least scrape off burnt toast.

Browning on foods is a huge source of flavor though (Maillard reaction I think), is this also a concern? It seems like an occasional steak with thin grill marks could be worth it, but I have no idea where to draw the line on this, compared to something like alcohol, because there is no study for how many grams of burnt food you can eat per week etc.

[93po]

I consider myself well informed and I had no idea burnt food was unhealthy. I would just figured it was carbon, and I don't have any reason to believe carbon would hurt me.

[ascar]

You're one of the 10000 today https://xkcd.com/1053/

I think this is a very well known thing that I learned as a small kid, but I (and my family) still rather eat a bit of black on the outside of the meat than eating still raw parts in the middle (for pork and chicken that is). It's all about juggling risks.

[adrr]

People eat smoked foods all the time.