Marinate, say food safety researchers. The American Institute for Cancer Research found that
marinating meat briefly before grilling resulted in a 90 percent reduction in cancer-causing
compounds known as HCAs (heterocyclic amines). At Kansas State University, scientists
marinated steaks in herbs, resulting in 88 percent fewer HCAs, a reduction that directly
correlated with the amount of antioxidants in the spiced marinade.
Forgo the store-bought marinades, which are high in sugar and salt, and experiment with
your own herb-rich marinade or rub containing some of the herbs in the KSU study: thyme, red
and black pepper, allspice, rosemary, chives, paprika, oregano, garlic, and onion.
No time for an overnight marinade? Try this quick method: Mix paprika, cayenne pepper,
cumin, dry mustard, salt, pepper, and oregano in a plastic container (experiment with amounts
until you find a balance to your liking). When it's time to grill, drizzle olive oil or lemon juice
over both sides of your protein and rub in your spice mix. It works for meat and serves as a
tasty rub for blackened fish.
michael s
(Michael S)
#1