Rosemary decreases carcinogenic effect of cooking beef

Adding rosemary extract to ground beef decreases the formation of carcinogens that result from the cooking process, according to American researchers. Heterocyclic amines (HCA) are mutagenic compounds that form when meat and fish are cooked at high temperatures (especially when grilled, pan-fried or barbecued). Consumption of HCA is known to increase the risk of certain types of cancer. The resear ...

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