Paul Saladino· MD
we know that adding Rosemary to your meat whether it's beef or pork there have been clear studies about this significantly decreases the formation of the compounds that come along with grilling
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
we know that adding Rosemary to your meat whether it's beef or pork there have been clear studies about this significantly decreases the formation of the compounds that come along with grilling
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
When you put rosemary in your meat, there are studies that show this decreases polyyclic aromatic hydrocarbons.
We know that adding rosemary to your meat, whether it's beef or pork, there have been clear studies about this, significantly decreases the formation of the compounds that come along with grilling.