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June 23, 2006, Newsletter Issue #22: cutting down the HCA´s

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Tip of the Week

Add textured vegetable (soy) protein (TVP) to ground meat. It not only helps reduce the fact content, but also blocks a large percentage of the heterocyclic amines (HCAs). HCAs are cell-damaging compounds formed when meat browns from the heat. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)



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