When cooking red meat on a high temperature for long periods of time, chemicals are produced called heterocyclic amunes. When we ingest them, they penetrate our cells and bind to our DNA. Heterocyclic amunes damage our DNA and if it occurs where mitosis is proceeded, it can turn otherwise healthy cells into cancerous cells. During the process the high heat allows amino acids and sugars to combine and create free radicals (the precursors to HCA's). Rosemary and other herbs help combat free radica...
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