Turmeric Reduces HCA Carcinogen in Grilled Meats
While most of our readers are familiar with the dozens of health benefits of Turmeric, there are some that aren't as commonly discussed. One of these less discussed benefits is turmeric's effect on the production of the carcinogenic heterocyclic amines, (HCAs). HCAs are chemicals that are formed when meats are grilled. Here at LiveWell, we strongly believe in not only using our products for their medicinal properties, but also incorporating them into our diets in ways that are enjoyable and delicious. After all, we sell spices, not cough medicine; why not make the most out of them?
HCAs are naturally occurring in any meat grilled at high temperatures. They're produced by the chemical reaction of creatine and sugars which are found in all meats. Reducing the amount of char on meats helps, but doesn't eliminate the HCA's. A simple vinegar-based turmeric marinade (and no added sugars) has been proven by the Cancer Research Center of Hawaii to reduce HCAs by about 50 percent. Another key factor is not overcooking meats, which significantly increases HCAs- just another reason to avoid that well-done steak. As if it wasn't bad enough that well-done meats cook out all the flavor, you're actually adding carcinogens by over-cooking meats!
It goes without saying that a turmeric-vinegar marinade will also drastically improve the flavor of your meats, and will turn you into the Bobby Flay of your BBQ party. Some other herbs and spices which help reduce HCAs include rosemary, basil, thyme, sage, oregano, onion powder, and fresh garlic, all of which would go well with your turmeric marinade, so get creative. While it's probably best to not eat grilled meats as part of your daily diet, it's good to know that when it comes to healthy-ish eating, sometimes you can have your cake and eat it too! We'll cook up an official recipe for you to try soon.
View pricing and purchase organic turmeric powder
Read about more benefits of turmeric powder