New Report: "To Block The Carcinogens, Add A Touch Of Rosemary When Grilling Meats."
Source: http://www.sciencedaily.com/releases/2008/05/080521184129.htm
QUOTE: ...J. Scott Smith found out about rosemary’s strength against the compounds while researching ways to reduce them as part of a long-term Food Safety Consortium project at Kansas State University. Smith, a KSU food science professor, has been looking into the carcinogenic compounds known as HCAs (heterocyclic amines)...
The presence of HCAs is a potential problem in cooked beef. The likelihood of their presence is influenced by cooking time and temperature. Previous studies showed that meat products cooked below 352 degrees Fahrenheit for less than four minutes had low or undetectable levels of HCAs. The HCAs would increase as temperature and cooking time increased... UNQUOTE.
Of course, there is no mention of how dietary PUFAs seem to enhance this HCA problem significantly (as I found evidence for, and posted on this site).
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