Most
people know that barbequing meat increases cancer risk. However, can you
reduce the danger and still eat it? It appears you can, according to
scientists at the Cancer Research Center of the U. of Hawaii.*
The scientists found that marinating before cooking meat (and that includes
chicken,) does reduce the production of harmful substances called
heterocyclic amines (proteins.) They found that teriyaki sauce and
turmeric/garlic sauce helped, but surprisingly, Kraft Honey Barbeque
increased some harmful chemicals.
Barbequing Beef - Cutting the Risk Bibliography
Cancer Research Center of the U. of Hawaii
*Drs. Nerukar & Le Marchand Loic, in the Proceedings of Amer. Assn. for Cancer Res., March, l998.
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Copyright Health Bulletin 2010 | This site is 100%
owned by C.A. Inc.
Edited by William A. Kent, independent researcher, author and lecturer,
who has studied health and nutrition for over 35 years. All information
gathered from the leading medical and scientific journals of the world.
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