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Black pepper helps limit cancerous compounds in meat

Marinades and herbs work very well at limiting formation of carcinogenic compounds without sacrificing flavor.

A Kansas State University researcher recently discovered that a commonly used spice is a champion at reducing potentially carcinogenic compounds in grilled meats.

J. Scott Smith, professor of animal sciences and industry at Kansas State, found that black pepper nearly eliminates the formation of heterocyclic amines (HCAs) that can form on the surface of meat when it is cooked. HCAs are recognized as carcinogens by the World Health Organization's International Agency for Research

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