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Overcooking or charring the food from outside is in trend because it adds a smoky flavor and enhances the taste. However, experts believe that overcooking can have negative health effects.
Firstly, the longer you cook, the more nutrient loss occurs. Secondly, overcooked food is hard to digest and metabolize. Thirdly, when we cook starchy food at high temperatures for longer periods, the naturally occurring sugar and amino acids react to form harmful carcinogens like acrylamides. Whereas, overcooking of meat causes sugar, amino acids and a substance called creatine to react, producing carcinogens called heterocyclic amines. Lastly, while grilling, fat from the meat can drip onto the burning coal, leading to the production of carcinogens called polycyclic aromatic hydrocarbons.
Hence, it is recommended to cook food just until it gets a golden yellow color and not until it turns brown or black.