Decades ago, concern was raised about some of the components of the herb tarragon. The European Union's Health & Consumer Protection Scientific Committee on Food concluded that one of the constituents may act as a carcinogen and damage DNA,......

We've known since 1939 that there were "cancer-producing substances" in roasted meat. Scientists have since identified these compounds as heterocyclic amines, described by the National Cancer Institute as "chemicals formed when muscle meat, including beef, pork, fish, and poultry,......