Tuesday, July 6, 2010

Spices Play a Role in Reducing Cancer Risks

Adding the following spices to your meat before BBQing/cooking at high temps will cut the risk of cancer (by up to 40%): gingerroot, rosemary, turmeric. These spices are the most effective in preventing the formation of heterocyclic amines (HCAs) (cancer-causing compounds that are produced when meat is barbecued, grilled, broiled or fried).


NOTE: braise meat in broth (in the oven or in soups) - it not only is better for you, but is more tender and tastes delicious. Don't forget to use those spices, though.

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