Health Benefit of Rear Steak

When it comes to nutrients – protein, iron, zinc, etc. – there’s no difference between steak that is cooked medium rare or well done. The concern is that meat cooked until it’s well done contains more potential carcinogens called heterocyclic amines (HCAs) than meat cooked for a shorter time.

When meat is barbecued, grilled, fried or broiled HCAs are formed when amino acids (the building blocks of protein) and creatine (a natural compound found in muscle meats) react at high temperatures. In lab animals, HCAs have been shown to cause colon tumours. In people, a heavy intake of certain HCAs has been linked with a higher risk of colon polyps. And studies that follow large groups of people over time have linked higher intakes of well-done meat to a greater risk of certain cancers. E shock you. More details loading