by Kelley Herring
Summertime is prime time for backyard barbeques. But before you fire up that grill, you may want to whip up a simple marinade. Not only will it add wonderful flavor to your food, but may provide protection against dangerous cancer-causing agents, as well.
National Cancer Institute (NCI) studies found that compounds called heterocyclic amines (HCA’s) are formed in muscle meats during cooking at high temperatures. HCA’s are created when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high heat. The resulting chemicals, 17 of which researchers have identified, may up your risk of developing colorectal, pancreatic, lung and breast cancers.
The good news is that even briefly marinating foods is effective in reducing the amount of HCAs—in some cases, as much as 92 to 99 percent. Researchers have found that spices, herbs, garlic, vinegars, teas and other plants contain powerful antioxidant substances that help to neutralize heterocyclic amines.
Make your grilled goodies healthier by marinating first, cooking at a lower temperature for less time (not well-done), and opting for grilled veggies - which produce no HCAs.
Is That a Corn Burger You’re Eating?
In Michael Pollan’s brilliant book, The Ominivore’s Dilemma, he uncovers an important kernel of truth about conventional beef. It’s 60% corn!
Feedlot beef is much different from grass-fed beef. It’s vastly lower in key nutrients (like beta-carotene), higher in calories and inflammatory omega-6 fat and all but completely lacking an important, cancer-fighting, tummy trimming substance called CLA.
Learn more about the dangers of “factory farming” and what grass-fed beef can do for your health in Organics: Beyond Green.
Click here to learn more...