A tasty solution to keep all you grilled meat lovers out there safe from the carcinogens created in the process......Beer!

Soaking meats in beer makes them safer to eat from the grill

Monday, April 21, 2014 by: Ethan A. Huff, staff writer

(NaturalNews) While word continues to spread about the carcinogenic effects of eating grilled meat, a new study published in the American Chemical Society's (ACS) Journal of Agricultural and Food Chemistry may have come up with a simple solution. Researchers from southern Europe found that simply marinating meat in beer prior to grilling it helps block the formation of polycyclic aromatic hydrocarbons, or PAHs, which have been linked to causing cancer.
Isabel Ferreira from the University of Porto in Portugal and her colleagues arrived at this conclusion after testing grilled meat samples marinated in one of three types of beer -- Pilsner beer (PB), nonalcoholic Pilsner beer (P0B) and black beer (BB). The anti-free-radical activity of these three marinades was evaluated using charcoal-grilled pork and compared to the typical free radical activity of an unmarinated charcoal-grilled pork control.
In the end, all the meat samples were found to contain some level of eight different PAHs, collectively dubbed PAH8, which the European Food Safety Authority (EFSA) has previously classified as indicators of carcinogenic potency. But those meats that were marinated in beer prior to being cooked exhibited the lowest levels of these eight carcinogens, presumably due to certain compounds in beer that guard against damaging oxidation.
"BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%)," wrote the authors about the initial assay of the three beer marinades. "BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%)."
The full text of the study can be accessed at the following link:
http://pubs.acs.org.

Read More Here

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