Tuesday, May 25, 2010

Spices That will Naturally Cut Your Risk of Cancer and Spice up your Barbecued Meat!

Researchers at Kansas State University report that adding certain spices such as: rosemary, fingerroot and tumeric to your meat (especially beef)  before grilling will cut your risk of developing cancer. These spices are sold in an extract form that have demonstrated HCA inhibition of 61 percent to 79 percent, according to Health Day.

Moreover, Health Day reports that "Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken," KSU food chemistry professor J. Scott Smith noted in a news release. "Cooked beef patties appear to be the cooked meat with the highest mutagenic activity and may be the most important source of HCAs in the human diet."

So, before you fire up the grill......don't forget the Spices!
With Your Health & Wellness in Mind,
Shiketa Morgan

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