Originally published July 17 2005
Rosemary extract reduces cancer-causing chemicals in cooked meat
by Mike Adams, the Health Ranger, NaturalNews Editor
This article from Foodconsumer.org reports on recent research that suggests rosemary extract, sprinkled on beef, could reduce the amount of carcinogens found in the meat.
Dr. J. Scott Smith of Kansas State University found that adding a dash of rosemary extract to ground beef appears to reduce the amount of cancer-causing compounds formed during the cooking process, according to Reuters.
The investigators found that when they added rosemary extract, which is full of antioxidants, to ground beef, the hamburgers got smaller amounts of heterocyclic amines, or HCAs, carcinogenic compounds that form when muscle meats like beef, pork and poultry are cooked at high temperatures.
To keep meat safe, Dr. Smith suggested that meat should not be cooked at extremely high temperatures, and spices may be added to meats to make the meat safer.
Dr. Smith presented his findings in March at the Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy in Orlando, Florida.
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