Reduce Carcinogens with Beer

Beef and red meats have always been popular meals for dad’s at their grill and five star restaurants alike, however, studies suggest that red meats and poultry contain carcinogens known as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH).  When these meats are cooked at high temperatures amino acids, sugars, and other compounds in the meat come together to form the cancer promoting HAs.  So what can steak lovers do to significantly reduce the amount of HAs in the meat?  The answer may not be so disappointing to some.   Isabel Ferreira and her colleagues at the University of Porta in Portugal have found that marinating meat in beer or red wine marinades reduces the amount of carcinogens by up to 89% in some trials.  To the suprise of many, beer was actually more efficient at cutting down on the amount of heterocyclic amines than red wine because of its water retaining sugars.  Cooking foods in various condiments including olive oil, garlic marinade, lemon juice, or vitamin E powder also helps significantly reduce the amounts of cancer causing compounds in not only red meats, but also grilled chicken.  The antioxidants and polyphenols in green tea help excrete HAs from our bodies.

Effects on the Taste?

More good news on the way.   A panel of taste testers was brought together to asses the quality and taste of both marinated and non-marinated steaks.  Results showed that meat marinated in beer was not only more effective in reducing HAs but also had a very insignificant effect on the steak’s taste.  So if your conscious about your health, marinating meat, along with reducing the amount of red meat in your diet can help reduce your risk of cancer.

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