Rosemary makes a healthier barbie
Adding a sprinkling of rosemary and other herbs to meat before cooking could help to counteract potentially dangerous compounds that form when protein-rich foods are cooked at high temperatures, according to a recent study.
While the research focused on rosemary, other herbs may offer similar health benefits to those who cook at temperatures 190°C and over, which can happen when meat is barbecued, grilled or fried.
"If you take a whiff of the spices in your spice rack, you'll find that basil, oregano, thyme and rosemary have somewhat similar aromas," says lead researcher Professor J Scott Smith, a food chemistry expert from Kansas State University.
"These herbs have some chemicals in common. If you sprinkle just a dash of rosemary and such herbs over your meats before cooking, you could achieve results comparable to what we found in our study."
Source ABC Net
While the research focused on rosemary, other herbs may offer similar health benefits to those who cook at temperatures 190°C and over, which can happen when meat is barbecued, grilled or fried.
"If you take a whiff of the spices in your spice rack, you'll find that basil, oregano, thyme and rosemary have somewhat similar aromas," says lead researcher Professor J Scott Smith, a food chemistry expert from Kansas State University.
"These herbs have some chemicals in common. If you sprinkle just a dash of rosemary and such herbs over your meats before cooking, you could achieve results comparable to what we found in our study."
Source ABC Net
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