I love to use rosemary when I'm grilling meat and here's another reason why I should keep doing it. This research performed by KSU but for the Food Safety Consortium suggests that the antioxidants present in rosemary can inhibit the formation of heterocyclic amines (a certain type of carcinogen) in cooked beef patties by 61-79%. What's even better is that they found hot dogs produce the lowest levels of these HCAs! Now, I really can't wait to eat some low HCA containing hot dogs at our company BBQ on Friday. Maybe I'll even put some rosemary on them!
Tuesday, June 09, 2009
Spice the Meat with Rosemary!
I love to use rosemary when I'm grilling meat and here's another reason why I should keep doing it. This research performed by KSU but for the Food Safety Consortium suggests that the antioxidants present in rosemary can inhibit the formation of heterocyclic amines (a certain type of carcinogen) in cooked beef patties by 61-79%. What's even better is that they found hot dogs produce the lowest levels of these HCAs! Now, I really can't wait to eat some low HCA containing hot dogs at our company BBQ on Friday. Maybe I'll even put some rosemary on them!
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