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HCA

Another reason to eat your meat on the rare side… :)

… Research has shown that grilling can create cancer-causing compounds in meat, experts say.

Among the compounds are heterocyclic amines (HCAs), which are created when heat acts on amino acids, and creatinine in animal muscle.

Tips to Keeping the Barbecue Cancer-Free

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    • This entry was posted on Monday, June 18th, 2007 at 8:54 am and is filed under Ramblings. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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