Spices like turmeric and rosemary, extra virgin olive oil, and vinegar can help prevent the formation of harmful compounds when cooking meat.

“spices are super important when I cook I used a ton of spices turmeric rosemary extra virgin olive oil to prevent some of the advanced glycation end-products polycyclic aromatic hydrocarbons heterocyclic amines that do form if you cook at a high temperature uhm acid is your friend vinegar is your friend when cooking meat”