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Most of us have been warned about cooking meat at high temperatures. It creates toxins that have been linked to some cancers.
According to a recent and fascinating study, marinating it with rosemary before grilling, frying, broiling or barbecuing significantly reduces carcinogens. The study, published in The Journal of Food Science in March, tested extracts of rosemary on ground beef patties that were cooked at temperatures from 375 degrees to 400 degrees Fahrenheit. The extract was added to both sides of the meat before cooking. The higher the concentration, the greater the reduction in toxins.
Scientists attribute this to specific antioxidants in rosemary: rosmarinic acid, carnosol and carnosic acid.
Marinades with garlic, onion and lemon juice have also shown in studies to be effective.
That is awesome news, who doesn't enjoy the taste of garlic, onion and rosemary?
Source: NYTimes
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