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Spices Play Role in Reduced Cancer Risk

jazzy1's picture
Posts: 1387
Joined: Mar 2010

Since we're in the peak of BBQ season I thought this article would enlighten others as it did me. Also, my nutritionist told me to only cook on grill meat/fish which is marinated,due to what happens to the meat during high temp cooking using coals.


Quick overview of article - link belw ----

Adding certain ****es to your meat before tossing it on the grill can also cut the risk of cancer long associated with beef cooked at high temperatures.

Three ****es in particular -- fingerroot, rosemary and turmeric -- are the most effective in preventing the formation of heterocyclic amines (HCAs). HCAs are cancer-causing compounds that are produced when meat is barbecued, grilled, broiled or fried.

USA Today reports:

"Specifically, the three ****es appeared to cut back on HCA production by upwards of 40 percent ... thereby significantly reducing the HCA-associated risk for developing colorectal, stomach, lung, pancreatic, mammary and prostate cancers."


Cecile Louise's picture
Cecile Louise
Posts: 135
Joined: Dec 2009

Great article! I'm a grilling fool in the warm/hot months (which is all of them where I live!) and had heard not to eat the charred bits of meat, but this article really gives some good tips on making grilling more healthy by using various ****es and not cooking too long. Very interesting!


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