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Spices Play Role in Reduced Cancer Risk

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. Rosemary and tumeric 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. Other spices are beneficial for cooking: cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika and garlic powder.
Source: New York Times May 27, 2010
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