A case for stuffing

Marinating chicken
before grilling
can cut down the
carcinogens in the
meat, according to
results presented
at the American
Chemical Society
meeting in San
Francisco. Researchers have known for
long that
grilling of meat
converts harmless
compounds in muscle,
like sugars
and amino acids,
into heterocyclic
amines which promote
the formation of tumours. The
team of researchers marinated
chicken in a mixture of olive oil,
brown sugar, cider
vinegar, lemon
juice, garlic, salt
and mustard, and then
grilled the chicken
for 20 minutes. The
cooked meat
contained less than
one-tenth, of the
quantity of
heterocyclic amines
(New Scientis4 Vol
154, No 2078).