Meat-lovers may not be aware that the chemicals HCAs or heterocyclic amines are created when meat is cooked at high temperatures. Recent research linked exactly these chemicals with the most ominous disease of our era, which is cancer, of course. Fortunately, there is a “counter-strike” for these very harmful substances: Some past research also indicated that extracts from apples and other organic fruits may reduce HCAs formation, thus making the meat much safer for consumption.
Researchers from the University of Hong Kong and Rutgers University have tested the effects of different extracts from apples, elderberries, grape seeds and pineapples on the formation of HCAs. The results that emerged from all the testing done are these: Apple and grape seed extracts can reduce the formation of HCAs by up to 70 percent. Actually, apple and other fruit extracts are able to inhibit several different HCAs! The researchers indicated that, in the case of apple extract, the HCAs formation was reduced from 59 to 72 percent, depending on the type of HCAs.
The Cancer Institute carried out testing on animals exposed to HCAs which, later, became cancer “patients”. Although the scholars have not proven unmistakably that HCAs cause cancer in humans too, the formation of these admittedly-carcinogenic compounds could be linked to the increased risk of certain types of cancers in those who mostly have meaty diet.
The HCAs formation in meat is dependent on several factors: First and foremost, this bad formation depends on the type of meat cooked. The second contributing factor is the temperature at which it is cooked. And the third one is the duration of the cooking itself.
Researchers stated that this is the first report showing the inhibitory activities of apple phenolics on the formation of HCAs. They are also positive that: “The findings provide valuable information for the development of effective strategies to minimize the HCAs content in cooked meats and to identify several new natural products that may have new applications in the food industry.”
These researchers didn’t announce whether we will derive exactly the same benefits if we simply eat unprocessed apples or combine them with meat dishes. Anyhow, that should not stop you from searching for other evidence on raw apple effects. If nothing else, you will find out that compounds in apples (known as oligosaccharides) could kill up to 46 percent of human colon cancer cells.
One important thing was added by The Cancer Institute for all meat –lovers to remember and implement: You can reduce the amount of HCAs formed in the course of cooking by not exposing meat to an open flame or a hot metal surface! As for the cooking time, it is best to reduce it whenever possible.
Get enough supplies of organic apple extract and grape seed extract because they certainly reduce cancer-spurring chemicals from cooked meaty meals. And, when your health is seriously undermined by developing cancer, they superiorly outperform common chemo drugs!
Source: The Cancer Institute