I don’t read New Scientist but I am beginning to believe that it is a cracking magazine.
For the second time in recent memory this journal of all things lab-coaty and girl-shy has published an article that sings the praises of beer. Good on you, Poindexters!
It seems that marinating meat in beer before BBQing it can reduce the nasty little bastard thingys that can cause cancer. Some of the little micro-whatsits in meat turn into horrible little heterocyclic amines when subjected to high temperature cooking such as can be found on a BBQ or hot grill – but you probably already knew that, didn’t you.
Marinades of beer or red wine was found to cut the levels of two types of HA by 90% - 90%!!! – that’s about ... this much!!!
And, in another win for the grain over the grape, meat needed around four hours of marinating to achieve this magical feat while the red wine required six hours.
I’m off now to the beer shop to get some preventative medicine for tonight’s dinner.
Cheers,
Prof. Pilsner
For the second time in recent memory this journal of all things lab-coaty and girl-shy has published an article that sings the praises of beer. Good on you, Poindexters!
It seems that marinating meat in beer before BBQing it can reduce the nasty little bastard thingys that can cause cancer. Some of the little micro-whatsits in meat turn into horrible little heterocyclic amines when subjected to high temperature cooking such as can be found on a BBQ or hot grill – but you probably already knew that, didn’t you.
Marinades of beer or red wine was found to cut the levels of two types of HA by 90% - 90%!!! – that’s about ... this much!!!
And, in another win for the grain over the grape, meat needed around four hours of marinating to achieve this magical feat while the red wine required six hours.
I’m off now to the beer shop to get some preventative medicine for tonight’s dinner.
Cheers,
Prof. Pilsner
