Good news, grill masters! Thanks to beer, you may no longer have to fear the carcinogenic chemicals created when you barbecue meat. Researchers have found that marinating pork in beer reduces the formation of the cancer-causing agents, particularly polycyclic aromatic hydrocarbons (PAHs) that can damage DNA and increase the risk of colon cancer. The findings, published in the Journal of Agricultural and Food Chemistry, found that black beer, such as black Pilsner, works best and can reduce more than half of PAHs compared with unmarinated steaks, The Economist reports.
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