Summer is here and the air will soon be filled with the irresistible scent of a backyard BBQ. To keep the meat tasty while reducing the carcinogenic compounds use rosemary.
A Kansas State University food science professor, J. Scott Smith, while researching a way to reduce cancer causing compounds in meats, found that rosemary could help keep grilled meats healthier.
When meats, such as beef, are cooked for more than four minutes or at temperatures greater than 350 degrees, they produce high levels of carcinogenic compounds called HCAs (heterocyclic amines).
Unfortunately reducing the temperature or cooking time is not a great solution if your mouth is watering at the thought of that true BBQ taste. The simple and healthy solution is to use rosemary.
Rosemary's rich antioxidant make up includes phenolic compounds - rosmaric acid, carnosol and carnosic acid, which can block the HCAs before they can form during the cooking process.
Using rosemary in a marinade for example, will allow you to cook the meat at high temperatures while helping to prevent the cancer causing compounds from forming.
Professor Smith's research team recommends a rosemary extract for meats where marinades are not practical - burgers for example.
For more variety, you can experiment with marinades and rubs made from other herbs that are rich in antioxidants. These include basil, mint, sage, savory, marjoram, oregano and thyme.
A Kansas State University food science professor, J. Scott Smith, while researching a way to reduce cancer causing compounds in meats, found that rosemary could help keep grilled meats healthier.
When meats, such as beef, are cooked for more than four minutes or at temperatures greater than 350 degrees, they produce high levels of carcinogenic compounds called HCAs (heterocyclic amines).
Unfortunately reducing the temperature or cooking time is not a great solution if your mouth is watering at the thought of that true BBQ taste. The simple and healthy solution is to use rosemary.
Rosemary's rich antioxidant make up includes phenolic compounds - rosmaric acid, carnosol and carnosic acid, which can block the HCAs before they can form during the cooking process.
Using rosemary in a marinade for example, will allow you to cook the meat at high temperatures while helping to prevent the cancer causing compounds from forming.
Professor Smith's research team recommends a rosemary extract for meats where marinades are not practical - burgers for example.
For more variety, you can experiment with marinades and rubs made from other herbs that are rich in antioxidants. These include basil, mint, sage, savory, marjoram, oregano and thyme.
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