[caption id="attachment_2900" align="alignleft" width="300" caption="When cooking meat, add seasoning to reduce cancer risk"]
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Studies have shown that cooking beef and other meat products Add the rosemary to reduce the carcinogenic risk of harmful chemical substances.
High consumption of meat products will increase the intake of heterocyclic amines, which will enhance the risk of colorectal cancer, gastric cancer, lung cancer, pancreatic cancer, breast cancer and risk of prostate cancer and other diseases. Food Safety Association, supported by research, Smith found that in the process of cooking beef cake, add a specific antioxidant with natural spices, they will reduce the amount of heterocyclic amines with 40%.
Smith′s team on the six kinds of spices were investigated, namely, cumin, coriander son, L., digitalis leaf, rosemary and turmeric. Study found that after three kinds of seasoning the highest antioxidant activity, inhibit the formation of heterocyclic amines best, which Rosemary is the best.
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