Here’s something to keep in mind in case you’re planning to fire up the BBQ this weekend: research suggests that you can cut the carcinogenic load of grilled meats by adding certain flavorings to your marinade. So if you love the taste of char-grilled meat, you may want to consider your side dishes and seasonings more carefully!
For many years, we have been warned that eating grilled or barbecued meats may increase our exposure to carcinogens. But research has found that the compounds in rosemary, onions, and garlic can mitigate the effect of the carcinogens by up to 90%. One study focused on the positive effects of rosmarinic acid, found in the herb rosemary, while another looked at the effects of mixed types of marinades and noted that the marinade containing rosemary, onions, and garlic was most effective at counteracting the carcinogens. A third study has found that eating broccoli with grilled meat may help the body expel the carcinogens better.
Carcinogens are known to cause many types of cancer, including brain tumors.