Spicing your Meat May Cut Cancer Risk

Posted on May 20, 2010 by Jeffrey Newman

Spices used to enhance the taste of meats may also cut fown on the risks of compounds that cause cancer, produced when muscle foods, such as ground beef patties are grilled, boiled or fried. The compound produced, heterocyclic amines (HCA) increase the risk for colorectal, stomach, lung, pncreatic, mammary and prostate cancers. In a study done at Kansas State University, researchers found that certain spices containing natural antioxidants reduce HCA levels by 40% when applied to meat during cooking. The three most effective spices for reducing HCA were found to be tumeric, rosemary and fingerroot. Previous research showed that some commercial rosemary extracts, available on the internet, can inhibit HCA formation by 61-79%.