• Posted by Califia Suntree on December 16th, 2010, 4:36 PM

    Just in time for a winter blizzard to bury your grill (or, here in L.A., drown it), scientists at the University of Arizona announce a new study demonstrating “adding oregano to meat before grilling could reduce the formation of potentially cancer-causing compounds by up to 78 percent…The spice also helps inactivate harmful E. coli O157:H7 in the meat.” This is good news for a whole host of reasons: the cancer-causing compound in grilled meat—heterocyclic amine—form when meat is cooked at high heat until well-done, which is not only tasty, but kills E.coli. But thanks to this oregano study, you can have your charred steak and eat it, too. So, when summer comes back (!), remember to slather everything in oregano before you toss it on the grill. I’d say that’s not too painful a way to prevent cancer & food poisoning…

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