Health Shorts: Two all-beef patties... with rosemary

July 21, 2010

Searing beef at high temperatures may lock in the juices and flavors, but it also results in the formation of heterocyclic amines (HCAs), believed to increase the risk of cancer. These HCAs can be reduced by mixing raw beef patties with the spice rosemary, according to a study at the Food Science Institute of Kansas State University. Beef patties mixed with rosemary extracts (either rosemary and water or rosemary and ethanol) had lower levels of HCAs than beef patties without rosemary.

SOURCE: “Longevity facts,” Johns Hopkins Medical Letter, July, 2010; Journal of Food Science, Vol. 75, p. T40]

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Last Updated July 22, 2010