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Spices may reduce carcinogens in foods

Rosemary can lower levels of carcinogens in meats

Culinary spices may reduce carcinogenic compounds found in cooked meats, according to research conducted by Kansas State University. 

Chefs who add rosemary, coriander, cumin or turmeric to their meals will be reducing the level of harmful heterocyclic amines (HCAs).

HCAs develop in meats that are cooked at a high heat for long periods of time and have been liked to colorectal, stomach, lung, pancreatic, mammary and prostate cancers.

Researches tested a variety of meats and spices in their study, warning that beef was perhaps the greatest source of HCAs.

"Cooked beef tends to develop more HCAs than other kinds of cooked meats such as pork and chicken," explained J Scott Smith.

"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."

However, the group also found that adding spices into your recipes can reduce the level of HCAs by up to 40 per cent.

Related products: Rosemary, Ground Coriander, Ground Cumin

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