The long days of summer are here, and summer fun for most of us usually includes grilling our favorite meats and veggies. But if you think spicing up your steaks before popping them on the grill is only about adding flavor, you need to think again. Researchers have found that adding turmeric, fingerroot and rosemary to your burgers, steaks or other beef before grilling could help reduce your risk of developing breast, prostate, stomach, colorectal, lung or pancreatic cancers by as much as 40 percent.

Kansas State University scientists have discovered that these spices—especially rosemary—may provide antioxidant protection against the formation of heterocyclic amines (HCAs)—carcinogenic chemicals that are produced when beef is grilled, barbecued or fried. And cooked beef patties might possibly be the highest source of HCAs in your diet.

So when you add these special spices to your beef, you’re not only adding flavor to your food, but also helping to preserve your health.