beef filet

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.

Register to view the full article

You need to register to view the content,

TAGS: Beef
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.