June 28, 2005

Rosemary Makes a Safer Burger

Kansas State University food chemistry professor J. Scott Smith found that rosemary can reduce levels of compounds called heterocyclic amines (HCAs) in grilled hamburgers. HCAs are produced in protein-rich muscle foods that have been barbequed, grilled, broiled or fried. Epidemiological studies have linked HCAs to various cancers. (HealthDay News)

Posted by news editor | Filed under: Diet Studies