Scott Smith investigated the theory that reducing the amount of HCAs in meat cooked at high temperatures would decrease the associated health threats. Related StoriesNew antenna-like gadget makes breast cancer surgery less difficult for surgeonsNew RNA check of blood platelets may be used to identify location of cancerViralytics enters into scientific trial collaboration agreement with MSDThe research compared five rosemary extracts with varying concentrations of water and ethanol and their capability to inhibit HCA formation in prepared beef patties. Researchers found that all of the concentrations considerably decreased the degrees of HCAs at both cooking temperatures. Thus, rosemary extracts may not be the same based on what solvents are utilized.. Adding rosemary extracts in surface beef can reduce cancer-causing agents The addition of rosemary extract to ground beef actually reduces cancer-causing agents that may form upon cooking, according to a recent study in the Journal of Meals Research, published by the Institute of Food Technologists.Researchers are warning that increasing global temperatures could visit a change in the world's traditional staples and who grows them, according to a listing of the episode, which cites a true number of recent reviews on the issue. But while [t]he environmental factors are exacerbating the problem with meals shortages and food price rises. , there is a complete lot approximately the politics of food that are receiving in the way, Doane says in the video report, noting, for example, The reason that many countries are dependent on maize is usually they're encouraged to grow maize for export . This content was reprinted from kaiserhealthnews.org with permission from the Henry J. Kaiser Family Foundation.