f you really love to eat “sate” or steak, you better reduce your consume intensity immediately. An expert from Davis, cancer center of University of California, USA, said that processing meat by baking or roasting it would create heterocyclic amines (HCAs) compound which could cause cancer. That compound created when heat in amino acid meets creatinin in animal’s muscles. The longer process duration and the higher temperature produce many HCAs.

It means that processing meat by baking it will create many HCAs. To reduce HCAs production, you can do one of these: cook the food by oven or fries it without any oil, cook the meat with microwave before you bake it, or twist the meat every minute while you baking it. This manner keeps the meat temperature at the low level and the production of HCAs can decrease up to 100 percents. Otherwise, submerge the meat before it is baked. A research showed that chicken meat which had been submerged in brown sugar, olive oil, vinegar, garlic, mustard, lemon water, or salt for 40 minutes could decrease HCAs level for about 92-99 percents. It is important to remember, do not bake the meat until it become scorched. You better also eat vegetables which rich in antioxidants such as cabbage and broccoli one day before you eat baked food.

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