Spices Play Role in Reduced Cancer Risk
June 15, 2010 by Becki Baumgartner
Filed under Herbology, Holistic Nutrition
by Dr. Mercola Adding certain spices to your meat before tossing it on the grill can also cut the risk of cancer long associated with beef cooked at high temperatures. Three spices in particular — fingerroot, rosemary and turmeric — are the most effective in preventing the formation of heterocyclic amines (HCAs). HCAs are cancer-causing [...]