Try Thai Or Rosemary When Spicing The Meat To Curb Carcinogens
Monday, June 1, 2009 - 18:28
in Health & Medicine
Warm weather brings on the seasonal meat favorites that are barbecued, grilled, broiled or fried. That also means more potential exposure to carcinogenic compounds known as heterocyclic amines (HCAs). There's a way to reduce the risk significantly by just adding some spices -- rosemary extracts or Thai spices.