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Holly Hill Health Tips
Barbequing hazard
When barbequing meat, don’t let fat drip onto the heat source. Whenever fat drips onto a flame, heating element, or hot coals, chemicals called polycyclic aromatic hydrocarbons (PAHs) are formed. They rise with the smoke and are deposited onto the surface of the food. These compounds are considered carcinogenic.

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1200 Welsh Rd. Ste. N
Montgomery Commons
North Wales, PA 19454
215-361-7928 (fax)
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 Mon10 AM - 6 PM
 Tue10 AM - 6 PM
 Wed10 AM - 6 PM
 Thu10 AM - 9 PM
 Fri10 AM - 9 PM
 Sat10 AM - 6 PM
 Sun11 AM - 5 PM
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