Tuesday, June 1, 2010

Rosemary Said to Reduce Toxins in Grilled Meat

A study published in The Journal of Food Science indicates that the higher the concentration of rosemary in "muscle meat" during grilling, frying, broiling or barbecuing, the greater the reduction in heterocyclic amines, toxins created by cooking meat at high temperatures that have been linked to some cancers.

So definitely add it to your marinades, meatarian readers.

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