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Spices Play Role in Reduced Cancer Risk

jazzy1's picture
Posts: 1385
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 spices 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 spices 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 spices 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 spices and not cooking too long. Very interesting!


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