Rosemary
Compounds with anti-inflammatory, anti-microbial and anti-cancer action have been identified in rosemary. Scientists from Kansas State University found that when rosemary extract was added to ground beef before cooking, it decreased the amount of heterocylic amines formed when the meat was cooked. It is these substances that have been implicated as cancer causing agents when meat and poultry are cooked at high temperatures. While smart grilling practices are still advised, such as avoiding flare ups and charring food, adding rosemary to the mix may offer some benefit. Just how much is needed is not yet known. Basil sage and oregano contain the same compounds but in smaller amounts. .