To Block HCAs (heterocyclic amines), Add A Touch Of Rosemary When Grilling Meats

To Block The Carcinogens, Add A Touch Of Rosemary When Grilling Meats: "
2008.05.21
"Smith’s findings began with research into commercial rosemary extracts’ effect on stopping HCAs from forming in cooked beef patties. His research group found that the HCAs were reduced in levels ranging from 30 to 100 percent. 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...rosmarinic acid, carnosol and carnosic acid – block the HCAs before they can form during heating..."


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