Christine Angela
Writing A
#PowerfulFoodCombos
Red Meat & Rosemary
Grilling over an open flame produces nasty
carcinogens, but if you get a little more experimental with your spices, you
can temper the cancer-causing effects of the charred flesh.
The herb rosemary, which mixes well with all kinds
of grilled foods and contains the antioxidants rosmarinic acid and carnosic
acid, was recently shown in a Kansas State University study to lower the amount
of the cancer-causing heterocyclic amines (or HCAs) that appear in the charred
meat when you grill at temperatures of 375°F to 400°F. Why? It's thought that
the herb's antioxidants literally soak up the meat's dangerous free radicals.
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