Member Comments for the Article:
Rosemary Adds Taste and Safety to Meat
Nutrition News Flash
1/9/2014 7:55:21 PM
||Has anyone tried the rub? Seems like a lot of pepper, I think I'd have to cut down on that ingredient.|
7/27/2013 6:41:40 PM
1/6/2013 7:22:44 AM
||I can't wait to try this|
MHARPER3218/28/2012 1:33:42 PM
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.
The formation of HCAs and PAHs is influenced by the type of meat, the cooking time, the cooking temperature, and the cooking method.
Exposure to high levels of HCAs and PAHs can cause cancer in animals; however, whether such exposure causes cancer in humans is unclear.
Currently, no Federal guidelines address consumption levels of HCAs and PAHs formed in meat.
HCA and PAH formation can be reduced by avoiding direct exposure of meat to an open flame or a hot metal surface, reducing the cooking time, and using a microwave oven to partially cook meat before exposing it to high temperatures.
Ongoing studies are investigating the associations between meat intake, meat cooking methods, and cancer risk.
7/4/2011 12:55:31 AM
||I appreciate this information - normally I do not rub or marinate my beef, and this is just the stimulus I need to start! Rosemary is easy to grow in a container.|
DIANE21109/26/2010 11:06:27 AM
|Cancer-causing agents when grilling?!!!!|
5/23/2009 1:27:09 PM
||Thank you for that article, I love rosemary. I sue it on chicken and turkey burgres the most. It has a wonderful smell and great taste to my food!|
COACH_NICOLE9/4/2008 12:26:49 PM
|KYKATEHEPBURN- The article Herbs and Spices to "Spark-Up" your Food in the related content section offers exactly that!|
8/27/2008 12:00:17 AM
||Great article. Thanks.|
3/8/2008 5:48:04 PM
||Good info to know...and the recipe is a keeper. Thanks.|
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