Spices Play Role in Reduced Cancer Risk
June 15, 2010
Adding certain spices to your meat before tossing it on the grill can also cut the risk of cancer long associated with beef cooked at high temperatures.
Three spices in particular -- fingerroot, rosemary and turmeric -- are the most effective in preventing the formation of heterocyclic amines (HCAs). HCAs are cancer-causing compounds that are produced when meat is barbecued, grilled, broiled or fried.
USA Today reports:
"Specifically, the three spices appeared to cut back on HCA production by upwards of 40 percent ... thereby significantly reducing the HCA-associated risk for developing colorectal, stomach, lung, pancreatic, mammary and prostate cancers."