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Blueberry Hamburgers?

I am a major fan of blueberries, not only for their taste, but for their potent brain benefits.

Blueberries add cancer-fighting antioxidants to the patties and may slightly reduce the fat content of burgers. However, their biggest benefit maybe in preventing the formation of heterocyclic amines.

Cooking meat at high temperatures, by frying, broiling and barbecuing, produces heterocyclic amines, a product of the reaction between creatine, a chemical in muscles, with amino acids, a core component of protein, as well as polycyclic aromatic hydrocarbons, the compounds found on charred food, both of which have been proved [proven] to promote cancer in animals.

I reported on this link over three years ago, and I am delighted that further efforts are occurring. However, it would ideally be best to have grass-fed beef blueberry hamburgers.

Washington Post August 4, 2003; Page A13

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