Scientists at Kansas State University have found that adding certain spices to grilled meat, especially beef, may be effective in reducing the risk of cancer associated with consuming such food. Not only does addition of spices such as fingerroot, rosemary and tumeric make your barbecues more appetizing but it also offers protection through their antioxidant activity by way of inhibiting the formation of heterocyclic amines (HCAs). HCAs are responsible for the production of cancer-causing compounds when food like beef are barbecued or grilled. A variety of cancer types like colorectal, stomach, lung, pancreatic, mammary and prostate cancers are linked to consumption of grilled meat unprotected by spices, research shows.
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