I came across this at Mercola.com and thought some of you might find it interesting since we tend to use rubs around here.
Lastly, spices can "upgrade" your meal by reducing toxic compounds created during the cooking process. A study published last year discovered that adding an antioxidant-rich spice blend to meat prior to cooking reduced the level of malondialdehyde (a chemical marker for oxidation) in the meat by 71 percent and levels in participants' urine by 49 percent.
The researchers used a blend of:
|Ginger||Black pepper||Paprika||Garlic powder|
You can easily recreate this simply by mixing the dry spices together and rubbing them onto the meat before you quickly sear it, or add them to your marinade.
You can also help prevent the formation of toxic heterocyclic amines (HCAs) by adding blueberries or cherries to your burgers. HCAs form when food is cooked at high temperatures, and they're linked to cancer. In terms of HCA, the worst part of the meat is the blackened section.