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ADDING a dash of rosemary extract to ground beef appears to
reduce the amount of cancer-causing compounds created during the
cooking process, according to new study findings.
The investigators found that when they added antioxidants
extracted from rosemary to ground beef, the hamburgers contained
smaller amounts of heterocyclic amines, or HCAs, carcinogenic
compounds that form when muscle meats like beef, pork and
poultry are cooked at high temperatures.
Study author Dr J. Scott Smith of Kansas State University in
Manhattan explained that the antioxidants in rosemary are also
found in smaller amounts in other herbs such as oregano, sage
and basil. The antioxidants are likely to reduce HCAs by
blocking the chemical process that creates the cancer-causing
compounds, Smith noted. To keep meat safe, Smith recommended
avoiding cooking it at extremely high temperatures. Adding
spices couldn't hurt, he noted, and may make the meat even
safer.
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