Just in case you need a reason to have more beer in your life, here’s your excuse.
A group of scientists in Portugal just released the best study ever in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
The study attests that marinating meat in beer before grilling reduces the formation of cancer-causing polycyclic aromatic hydrocarbons (PAH) that develop as a result of the chemical processes that occur on the grill.
To yield the results, researchers grilled four batches of meat. One batch was of untouched pork steaks, and the subsequent groups were pork marinated for four hours in three different kinds of beer.
The results showed that dark beer combatted PAH most effectively, beating out pilsner and non-alcoholic beer types.
Dark beer reduced the overall PAH count by a whopping 53 percent, whereas non-alcoholic beer achieved a 25 percent deduction of PAHs. Pilsner weakly reduced PAHs by only 13 percent.
Who knew?!
[Source]
