A new study at Kansas State University has advised that applying rosemary seasoning to hamburgers and meat can break up the potentially cancer-causing compounds formed when the meat is cooked.
Rosemary is among those herbs and spices with basil, mint, sage, savoury, marjoram, oregano and thyme, all rich in antioxidants and contains phenolic compounds including rosmarinic acid, carnosol and carnosic acid block the HCAs before they can form during heating.
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