Prevent CANCER – Really Works! Top 3 GRILLING HACKS Everyone Should Try (Easy & Fast)

By on June 16, 2017
Summer is just around the corner–but before you pull out your favorite grill, make sure you’re doing it the safe way. Grilling any sort of meat, especially chicken or beef, can increase the presence of cancerous compounds called heterocyclic amines, or HCAs, a leading cause of stomach cancer. Here are 3 essential grilling tips that significantly reduce HCAs, keeping you (and your family) cancer-free.

Use a Rosemary Rub

When it comes to fighting against HCAs, seasoning matters. In a 2008 study by University of Arkansas researchers, people who rubbed rosemary onto their favorite grilling meats, such as hamburgers, consumed anywhere from 30 to 100 percent fewer HCAs.

But why does it work? Researchers say it has to do with rosemary’s antioxidant compounds–including rosmarinic acid, carnosol, and carnosic acid. These compounds prevent HCAs from forming during the grilling process, eliminating a serious cancer threat.

“Put a little bit on the surface,” says J. Scott Smith, a Kansas State University researcher and food science professor. “Rosemary extracts shouldn’t have much of an aroma to them. Most people don’t want a rosemary-flavored burger. So if you get the extract you don’t really know it’s there.”

So go on–give your favorite burgers a touch of rosemary. It’s the easiest way to make sure your next meal is HCA-free.

Season With Black Pepper

This trick works best with ground meat, say researchers.

In a 2017 study reported by Kansas State University, it shows that sprinkling black pepper onto the surface of ground meat before grilling prevents HCAs from forming, reducing its carcinogenic potential. Better yet, researchers say it nearly eliminates this threat.

To enjoy, they recommend mixing 1 gram of ground black pepper with 100 grams of ground beef. But if that concoction is too potent, try mixing black pepper with a cancer-fighting marinade instead, such as a marinade made from oregano, garlic, and rosemary. These ingredients also contain compounds that help fight against cancer formation.

Use Beer

Instead of drinking your favorite brew this summer, try this instead: Toss it on some meat. Not only will it help your favorite grilled selection taste more tender, it could actually block carcinogens from forming.

In a study appearing in the Journal of Agricultural and Food Chemistry, researchers marinated pork in three types of beer: Pilsner beer, non-alcoholic Pilsner beer, or black beer ale. They then grilled these meats to see how many carcinogens they produced. As it turned out, black beer ale had the strongest protective effect, followed by Pilsner beer.

So if you want to keep your risk of cancer low, try a beer marinade–the stronger the brew, the better it is for you!

Readers: Now it’s your turn. What healthy grilling tips or tricks do you use? Let us know in the comment section below!

To Block the Carcinogens, Put Rosemary on the
Good News For Grilling: Black Pepper Helps Limit Cancerous Compounds in Meat, Study
Beer Marinade Could Reduce Potentially Harmful Substances in Grilled

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