Studiu: Pentru grătar, carnea marinată este mai sănătoasă
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Adaugă-ne ca sursă preferată în Google
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Urmărește-ne pe Discover
Varietăţile de carne procesată sau prăjită conţin substanţe nocive (amine heteroclitice) care se formează în momentul în care produsul este expus la temperaturi ridicate.
Acestea pătrund în mâncarea preparată la cărbuni. De aceea, pentru a preveni astfel de probleme, specialiştii acestui for ne recomandă ca înainte de a pune carnea pe grătar , s-o preparăm prin marinare timp de o oră , să-i adăugăm cimbru şi rozmarin. Aceste două condimente bogate în antioxidanţi au capacitatea să elimine 87% din cantitatea substanţelor nocive, care se formează în timpul prăjirii.
