Rosemary for help to lower the risk of Cancer

Adding Rosemary extract to ground beef can help slash the risk of cancer causing chemicals that can form when meat is cooked, say scientist. Dangerous carcinogens called heterocyclic amines (HCAs) are created when meat and fish are prepared at high temperatures, particularly when grilled, barbecued, broiled or pan-fried

But researchers at Kansas State University investigated a theory that Rosemary might reduce the amount of HCAs that form, and compared five extracts of the spice with varying levels of alcohol ranging from 10 to 40 percent.

All five formulas decreased HCA, but ground beef cooked at 400 degrees with rosemary containing the least alcohol had the very least amounts of HCAs.

The extracts with the least amount of alcohol had higher levels of the substances rosmarinic acid, carnosol and carnosic acid. The researchers are not sure which cuts HCA, or if a combination does the trick.