Tuesday, October 13, 2015

Rosemary and Red Meat

There's a mythbusting type of program I caught on TV sometime in the past couple weeks, where the host went to science to find out whether it's true that barbecued red meat is carcinogenic.

She found out that it is, unless it is marinated for at least two hours in a liquid (oil) that contains rosemary. There are other herbs that can have an effect, but rosemary is the one I remember because it's the one I've had growing in a pot on the step all summer. The marinating process cuts the likelihood of carcinogens being created by about 80%.

The rosemary is on the right; on the left is spearmint, which will be mixed with yarrow to make an immunity-boosting tea.