Tuesday, June 1, 2010

Rosemary Inhibits the Formation of Carcinogens in CookedMeat

The scientists who found that the antioxidants in rosemary inhibited the formation of carcinogenic heterocyclic amines in cooked meat applied an extract or rosemary to the surface of the meat before cooking. I assume that if you crush the rosemary and rub it on the surface of meat there will be a similar, if not as effective, salubrious effect.


2 comments:

Jessika said...

I read somewhere that the spices used in a region is usually "chosen" For their antibacterial effect in that they can prevent food borne bacteria and/or virus. The warmer climate, the stronger spices. No co-incidence that southern India has the hottest curries around.

Jennifer S said...

Yet another reason to love rosemary, besides its lovely scent, and its tasty properties. Thanks for sharing this, Bob.