Team McCallum

R&D for Lifetime of Life

Marinade or sauce?

Dr Raymond Thomas analysed the antioxidant level in 7 popular commercial herb and spice marinades.

Each is readily available at local grocery stores in North America – jerk sauce, garlic and herb, honey garlic, roasted red pepper, lemon pepper garlic, sesame ginger teriyaki and green seasoning.

Thomas found marinating meat and cooking reduced antioxidant levels by 45-70%.

Grace Jerk Sauce and Renée’s Sesame Ginger Teriyaki outperformed the other five sauces tested before and after cooking because they contain substantial quantities of ingredients like hot peppers, allspice, sesame and ginger.

According to Thomas “You can brush the sauce on just before serving the meat, or consume it without cooking.”

The findings are in the Journal of Food Composition and Analysis.

Advertisements

April 12, 2010 - Posted by | Diet, Health, Natural healing, Raymond Thomas, Success

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: