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Herbs and spices add more than just flavor to your barbecue. They help reduce the levels of carcinogenic heterocyclic amines (HCAs) produced in grilled and roasted meats.
spices protect against hcas in meat · carcinogens in charred meat reduced by adding spices and herbs · thai spices reduce hcas when cooking meat · antioxidants the key to reducing hcas · dr j scott smith’s research into hcas and cooked meat


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