Hagaon Hacham Mordechai Eliyahu z.s.l.

By: Dave Gordon

Scientists at Kansas State University found that cumin, coriander, galangal, tumeric and especially rosemary, seem to trigger antioxidant activity that could counteract the potential hazards of barbecuing or frying meats.  According to the study, these spices reduces dangerous cancer-causing chemical compounds by nearly 40 percent. Research indicates that barbecuing has inherit health risks which result from fatty deposits that hit the flame and are deflected back to the meat, and chemical-laden smoke from charcoal or artificial flame-inducer, which increase the risks for colorectal, stomach, lung, pancreatic, mammary and prostate cancers.