Every time you cook meat, add this powder to prevent cancєr from attacking you
Spices can be added to beef before it is cooked, as well as braising pots and stews. Spices are mostly utilized in processed meat products to enhance flavor and act as natural antioxidants. Carcinogєns such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed more readily when meat is cooked with only water (PAHs).
To prevent formation of these two dangerous compounds,one needs to cook meat with ginger powder. According to research,ginger powder is the most efficient spice in limiting the formation of HCAs and PAHs. The efficiency of ginger in this process is enhanced by its high content of antioxidants.
Apart from cancєr prevention, ginger provides several health benefits in the prevention and treatment of aging, metabolic, neurological, cardiovascular, and inflammatory illnesses. It also helps to preserve meat, extending its shelf life.
Results from the trial suggest that ginger may reduce proliferation in normal-appearing colorectal epithelium and increase apoptosis relative to proliferation, especially in the differentiation zone of colon crypts. The authors suggest that these results support a larger study to confirm the pilot data.
However, it is advisable to validate ginger as a chemopreventive for colorectal cancєr in animals, particularly when tested in postinitiation protocols, and to identify accurate molecular biomarkers of efficacy that might be assessed in clinical trials before moving forward with a larger experiment.
Both red and white meats can benefit from the addition of ginger. In beef, however, it is more effective.
Sources: ke.opera.news, http://trendinginkenya.com/
