A recent study from European scientists, published in The Journal of Agriculture and Food Chemistry, found that meats marinated in beer had decreased polycyclic aromatic hydrocarbons (PAHs), a known carcinogen which can form on grilled meat if cooked to hot or burned.
The study goes on to say that Pilsners and Black Beers are the most effective. A 4 hour marinated reduced the PAHs by 25% in a pork loin compared to the unmarinaded.
This study couldn’t come at a better time with the grilling season right ahead. I look forward to running my own studies.
I don’t always eat grilled steak, but when I do I marinade it in beer.
Here is copy of FoxNews article: http://www.foxnews.com/leisure/2014/03/27/beer-marinade-lowers-cancer-risk-in-grilled-meats-study-says/?intcmp=features
Summary of Journal of Agriculture and Food Chemistry article: http://www.foxnews.com/leisure/2014/03/27/beer-marinade-lowers-cancer-risk-in-grilled-meats-study-says/?intcmp=features
Beer Marinade Ribeye Recipe: http://www.foxnews.com/recipe/beer-and-brown-sugar-rib-eyes
