Rosemary smells and tastes delicious, but who knew it offers healing properties too?

Rosemary’s unique blend of antioxidants – specifically carnosic acid, carnosol, and rosmarinic acid – protect against the cancer-causing heterocyclic amines (HCAs) that form on meat when cooked at high temperatures.

BBQ lovers beware! (And I used to be one of you too)...

Cooking meat at high temperatures, usually above 500 degrees, has been linked to numerous cancer-causing properties.

The term “low and slow” was born for a reason. Your best bet – add rosemary extract to burgers (or fish, poultry, etc), so significantly decrease or even eliminate HCAs. Better yet – you can grow it at home! Time to cue up your AeroGardens this fall and winter.

**fun fact – I actually use Rosemary oil in most of my dinners – adding it to Instant Pot Basmati rice as a side (just 1-2 drops will do!), or directly to meat marinades. I do use fresh but actually prefer both. The flavor speaks for itself

*Information directly sourced from The Metabolic Approach to Cancer, by Dr. Natasha Winters, p. 249

*image directly sourced from here