Good news for grilling: Black pepper helps limit cancerous compounds in meat, study shows
Wednesday, May 17, 2017 - 09:01
in Health & Medicine
A commonly used spice is a champion at reducing carcinogenic compounds in grilled meats, report investigators. The study found that black pepper nearly eliminates the formation of heterocyclic amines, or HCAs, which can form on the surface of meat when it is cooked.