According to the U.S. researchers, to reduce the amount of carcinogens that are formed during thermal processing of meat, you should add just one more component – oregano.
The scientists from the University of Arizona have conducted an experiment which proves that one should add oregano while frying meat. It turns out that even a small amount of this spice significantly reduces the amount of carcinogens formed during frying. Also, the experts have proved that oregano kills E. coli which may be found in the meat.
This seasoning can be added not only to fried, but stewed meat as well. The experts say it will be a perfect complement to meat sauce.
Source of the image: Photl.
