Spices play a role in reduced cancer risk

. Adding them to your meat before tossing it on the grill can cut the risk of cancer, long associated with beef cooked at high temperatures.

Spices are one of nature’s tasty secret weapons that can make your cooked foods healthier. The best part is that spices are relatively inexpensive and come in a wide variety of flavors. Adding them to your meat before tossing it on the grill can cut the risk of cancer, long associated with beef cooked at high temperatures.

Three spices in particular — fingerroot (Chinese ginger), rosemary and turmeric — are the most effective at preventing the formation of heterocyclic amines (HCAs). HCAs are cancer-causing compounds produced when meat is barbecued, grilled, broiled or fried.

Rosemary — the strongest protector against HCAs

Turmeric — the yellow curry spice widely used in yellow mustard

Fingerroot (Chinese ginger) — commonly used in Thai cooking

USA Today reports: “Specifically, the three spices appeared to cut back on HCA production by upwards of 40 percent … thereby significantly reducing the HCA-associated risk for developing colorectal, stomach, lung, pancreatic, mammary and prostate cancers.”

In terms of HCAs, the worst part of the meat is the charred part, which is why you should always avoid charring your food and never eat the blackened sections. By integrating spices into your meat, however, you can drastically cut down on this risk. You do not need to use all three spices together; adding just one spice to the meat will provide benefits.

Reducing cancer-causing compounds

Any time you cook food, it degrades nutrients, damages enzymes and in the case of high-temperature cooking (grilling, broiling, barbecuing and frying), it can also lead to the formation of cancer-causing HCAs.

Scientists have estimated that the average cancer risk from heterocyclic amine exposure ranges from 1 per 10,000 for the average person to more than 1 per 50 for those ingesting large amounts of well-done muscle meats. According to Kansas State University researchers, cooked beef is the type of meat most likely to form HCAs, and hamburger patties may be the greatest source of HCAs in the human diet.

Sources: Science Daily May 28, 2010, USA Today, Journal of Physical Activity and Health March 2010, 7(2):203-13 and www.mercola.com.

Reprinted from AzNetNews, Volume 31, Number 2, April/May 2012.