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| Spices for meat |
It turns out that adding spices to meat during frying reduces carcinogens
Scientists have found an ingenious way to reduce the carcinogenicity of meat dishes, especially those cooked by frying.
Old recipes and centuries-old culinary traditions came to the rescue - it was they who suggested that perhaps the custom of seasoning meat dishes with spices abundantly was associated not only with the desire to improve their taste.
As the researchers found, the addition of certain types of spices to meat during cooking significantly reduces the carcinogens in the final product and reduces the risk of cancer.
There is no tastier and more nutritious product than meat, however, tempting dishes from it (especially when fried) melt in the depths of a tender piece a formidable danger. The name of this threat is a substance called heterocyclic amines.
These are the products of reactions that occur in animal proteins during the roasting process.
Especially dangerous in this regard are dishes from minced meat, that is, grilled before cooking in a meat grinder: fried meatballs, minced beef steaks, hamburgers and so on. Once in the human body, heterocyclic amines become carcinogens, that is, substances that can cause cancer of the rectum, stomach, lungs, pancreas, breast and prostate.
But it is impossible to force millions of people to abandon culinary habits and preferences, especially since meat is the main source of animal protein. American scientists from the University of Kansas (Kansas State University) set out to find a way to reduce the carcinogenicity of meat products and unexpectedly discovered that some spices are well known to everyone.
A team of researchers led by J. Scott Smith (J. Scott Smith) studied the influence on the formation of heterocyclic amines during the preparation of meat dishes 6 spices:
rosemary
caraway seeds
coriander
galangal (otherwise galangal root - Alpinia officinarum),
chinese ginger
turmeric.
It was found that the last three additives - galangal, Chinese ginger and turmeric - reduced the formation of heterocyclic amines in meat during frying by values from 61% to 79%.
"In our next study, we will try to establish whether meat obstruction (chopped meatballs, hamburgers) in some additives used in cooking has an effect on reducing the formation of heterocyclic amines, and whether marinating meat before cooking is effective in this regard,"
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