Cooking at High Temperature

Cooking beef, chicken, pork, and fish at high temperatures results in the formation of heterocyclic amines (HCAs), compounds that can cause genetic mutations that may increase the risk of colorectal, esophageal, prostate, and breast cancers. In a recent study, researchers compared the effects of rosmarinic acid and rosemary extract antioxidant powder on the formation of HCAs in ground beef patties fried at different temperatures for different amounts of time. Researchers found that antioxidants in both rosmarinic acid and rosemary extract reduced the formation of HCAs. To make cooked meat healthier, use the lowest temperature possible to raise the meat's temperature to the appropriate point to kill all food-borne pathogens. Turning the meat often on the skillet, grill, or broiling pan will help reduce the risk of overcooking and creating harmful compounds. Avoid eating overcooked or charred meats


A helpful tip from www.realage.com