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).
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