millenium girl
05-31-2009, 02:11 PM
For all BBQ addicts!
Use Rosemary to Curb Carcinogens
Barbecued, grilled, broiled or fried meat means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs). But there’s a way to reduce the risk significantly by just adding rosemary extracts or Thai spices.
Some rosemary extracts can inhibit the formation of HCAs in cooked beef patties by 61 to 79 percent. Thai spices can inhibit the formation by about 40 to 43 percent. The key is the level of antioxidants present in each -- Thai spices have somewhat lower levels than rosemary.
Inhibiting HCAs in cooked meat products is an important step in food safety. HCA levels increase as charring increases on meat skin and the moisture content decreases. Bacon and rotisserie chicken have among the highest HCA levels.
Sources:
Science Daily May 27, 2009
Use Rosemary to Curb Carcinogens
Barbecued, grilled, broiled or fried meat means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs). But there’s a way to reduce the risk significantly by just adding rosemary extracts or Thai spices.
Some rosemary extracts can inhibit the formation of HCAs in cooked beef patties by 61 to 79 percent. Thai spices can inhibit the formation by about 40 to 43 percent. The key is the level of antioxidants present in each -- Thai spices have somewhat lower levels than rosemary.
Inhibiting HCAs in cooked meat products is an important step in food safety. HCA levels increase as charring increases on meat skin and the moisture content decreases. Bacon and rotisserie chicken have among the highest HCA levels.
Sources:
Science Daily May 27, 2009