If you add a little oregano when you roast meat, you will get a much less carcinogens in the brown crust than it is customary.
According to a study conducted by scientists from Arizona University, even a small amount of this spice decreases the quantity of carcinogens that roasting generates.
They also found that oregano kills colibacilli that may be in the meat.
For example, in Italy and in Mediterranean cuisine in general, oregano, a very popular spice. Oregano sprinkle on the meat and fish, added to salads and sauces for pasta.