Sunday, July 31, 2005

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


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