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Title : How Marinating Your Meat Can Help You Avoid Getting Cancer
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How Marinating Your Meat Can Help You Avoid Getting Cancer

(NaturalNews) A lot of scientific research has been published in recent years condemning grilled, fried and other cooked aggressively as harmful to health meats - and for good reason, as overcooking meat has, in fact, has been shown to degrade its nutritional profile, and some cases even make it carcinogenic. But in a simple way you can proactively prevent potential toxicity of meat this summer is simply marinate first.

When the meat is cooked at high temperatures, usually over an open flame or coals, the intense heat generated becomes another beneficial amino acids in meat in toxic compounds known as heterocyclic amines (HCAs). Similarly, when the fat in meat is exposed to an open flame, polycyclic aromatic hydrocarbons (PAHs) are produced. Both HCA and PAH have been shown to damage DNA and cause cancer in some cases.

But the good news is that these harmful compounds can be prevented from forming by first marinating meat. According to several recent studies, marinating meat basically protects it from being damaged by high heat. And the reason for this, at least according to some experts knowingly, is that typical marinades containing herbs, spices and other agents that are rich in antioxidants.

"Marinades create a" barrier "between meat and cancer-causing compounds," writes long LiveInTheNow.com Larissa. "Researchers believe this could be due to the high antioxidant content of various herbs and spices used in marinades."


Numerous studies in recent years suggest marinades make healthier meat

a 2012 study published in the journal journal of Agricultural and Food Chemistry says that, having found that a variety of unique marinades exhibit anti-HCA effects when flesh applies. It was found that a particular marinade mixture containing garlic, ginger, thyme, rosemary, and red to reduce HCA production by a staggering 74 percent chile. Similarly, the wine itself; alcohol-free wine with herbs; beer and herbs; alcohol-free wine itself; and beer itself have also been found to help reduce the HCA content in the meat.

You can see the results of this study here:
http://www.unboundmedicine.com

Another study published in the Journal of Food Science few years earlier he found that HCA are reduced in several other types of marinades. A marinade "Caribbean" for example, has been found to reduce the production of HCAs by 88 percent in this study, while herbal and somewhat "Southwest" adobo helped reduce the HCA content by 72 percent and 57 percent respectively.

You can see the results of this study here:
http://www.ncbi.nlm.nih.gov/pubmed/19241593

And again in 2012, a study published in the journal Food Control found that the application of a marinade meat before cooking can significantly reduce PAH content. In this particular study, it was found that acidic marinades containing lemon juice to be more effective in reducing the production of PAH in meat during cooking at high temperatures.

You can see the results of this study here:
http://www.sciencedirect.com/science/article/pii/S0956713512002071



As always , choose grass-fed, non-genetically modified meats and free marinades GMO for optimal nutrition

However, it seems to soak the meat in marinade some protection containing the ingredients, or acidic or herbal for at least 30 minutes before cooking can help significantly reduce the content of possible cancer-causing agents. Just be sure to use the meat is derived from both animals, based on grass-fed pasture or fed only non-genetically modified animals (non-GMO) feed without adding antibiotics to prevent other health problems. And always choose marinades that contain only non-GM oils and other ingredients.

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