Rosemary Improves Memory & Reduces Carcinogens in Grilled Meat
Posted Mar 04 2010 2:46am
Rosemary grows easily in California and also in Spain, where I spent time as a Russian linguist in the Navy in the mid-1980s. Alas, I'm dating myself again.
A member of the mint family, rosemary is fragrant, robust, evergreen, has lovely blue flowers when in bloom , and is easy to grow for the beginning gardener--what more could you want from an also flavorful herb?! I love the smell and like to pinch off a sprig, roll fresh rosemary, and sniff the eucalyptus-like smell on my hands for hours. In the kitchen, I have always liked rosemary, along with lots of garlic, on lamb, and I often sprinkle rosemary liberally on oven-roasted potatoes, yams, and beets.
Researchers from Kansas State University decided to investigate compounds that could reduce the amount of HCAs in meats cooked at high temperatures. Five different concentrations of rosemary extracts were tested on hamburger patties being grilled at 375 and 400 degrees Fahrenheit.
The results were published in the Journal of Food Science and included the finding that:all concentrations of rosemary extract significantly decreased levels of dangerous HCAs in meats cooked at high temperatures. Interestingly, rosemary extracted at lower ethanol concentrations were most effective in reducing the carcinogens in the meats tested.