Invite Rosemary to the Barbecue

Heterocyclic amines (HCAs) are compounds that cause mutations in cells that can lead to cancer. They form when meat and fish are cooked at high temperatures, especially when the meats are grilled, pan-fried or barbecued. The US Department of Health classifies HCAs as carcinogens that can increase the risk of certain types of cancer. Hence, there is always investigation into how to reduce HCA content in food. In this study rosemary extracts with ethanol contents of ten to forty per cent were added directly onto ground beef patties and cooked at two different temperatures; 204 or 190 degrees Celsius for six minutes each side. All of the rosemary extracts used were effective at reducing HCA content in the beef. However, when the beef patties were cooked at 204 degrees Celsius the rosemary extract at lower concentrations was most effective. So next barbecue, throw some rosemary on with the beef.Meanwhile if you visit Meijer Ad that contains mostly likewise discounts with Winn Dixie Ad you surely have a range like ALDI Ad.

The WellBeing Team

The WellBeing Team

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