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HealthDay News reports that the adding of certain spices - in particular fingerroot, rosemary and tumeric - to ground beef “seem to direct the greatest amount of antioxidant activity towards preventing the formation of heterocyclic amines (HCAs). HCAs, they note, are the cancer-causing compounds that are produced when foods such as beef are barbecued, grilled, broiled or fried.”

In other, less clinical words, that means that these spices cut down on the risk of cancer that has been associated with the cooking of such beef.

The report was authored by scientists at Kansas State University.
KC's View:
I’m going to have to go home and check my favorite rub - Dorothy Lane’s Prime Rib Rub - to see if it contains any of these cancer fighters. Though I have to admit that it really doesn’t matter...because when it comes to rubs, I go with taste. And to be honest, I have no idea what fingerroot tastes like.