The Danger of Red Meat and Heterocyclic Amines

When cooking red meat at a high temperature for an extended period of time, chemicals referred to as “heterocyclic amines” are produced. When human beings ingest heterocyclic amines, the cells within the body are penetrated and the heterocyclic amine binds with deoxyribonucleic acid. Heterocyclic amines damage deoxyribonucleic acid and if it occurs where mitosis takes place, it can turn otherwise healthy cells into cancerous cells. During the process of using high heat to cook red meat, amino acids and sugars combine to create free radicals which are precursors to heterocyclic amines. Rosemary and other herbs can help combat free radicals and therefore aide in reducing the the amount of heterocyclic amines absorbed by deoxyribonucleic acid within the body

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