Add Spices to Your Burger to Reduce Cancer Risk

As summer approaches, grilling and barbecuing will become a mainstay of many families' meals. A landmark new study from the University of Arkansas shows that adding spices to ground beef burger meat can reduce the amount of carcinogenic compounds that are produced when the meat is cooked. By spicing up your burger patty, you may in fact be lowering your cancer risk.

Cancer-Causing Substances in Burgers

When muscle meats such as beef burgers are cooked, they produce carcinogenic substances known as heterocyclic amines (HCAs). These HCAs can increase your risk for colorectal, stomach, lung, breast, pancreatic and prostate cancer. While many kinds of meat (including pork and chicken) produce HCAs, the greatest number of them is found in cooked beef, making your summer barbecue burger perhaps the greatest culprit in your exposure to HCAs.

Source : http://www.healthytheory.com