Archive for the nutrition and spices Category

Spicing your Meat May Cut Cancer Risk

Posted on May 20, 2010 by

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 […]

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