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Marinades may inhibit carcinogens
Marinating adds flavor to foods and tenderizes meat. Now, research suggests that marinating meats may decrease heterocyclic amines, cancer-forming compounds produced during grilling.
Marinating adds flavor to foods and tenderizes meat. Now, research suggests that marinating meats may decrease heterocyclic amines, cancer-forming compounds produced during grilling.
Researchers at Kansas State University marinated round beef steaks for one hour in one of three commercially available spice-containing marinade blends (Caribbean, Southwest, or herb). They then grilled the steaks at 204°C. After performing tests to determine the levels of heterocycl…
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