Start Marinating Your Steak In BEER, Because Science Says It Fights Cancer [Study]
There aren’t many combos that top beer, beef, and barbecues. Any grill maestro and summertime pro already knows that. But as it turns out, the marriage of all 3 — together — might dramatically boost your health.
New research found that marinating meat in beer pre-grilling cut the formation of carcinogens by as much as 53%.
Researchers from Portugal bought a bunch of pork and beer, likely had an epic party (just assuming), and soaked half of the meat for 4 hours in 1-of-3 different beer marinades: a dark ale, regular pilsner, or non-alcoholic pilsner. They later charcoal-grilled the meat and tested it for the development of carcinogens — known as polycyclic aromatic hydrocarbons, or PAHs — a by-product of grilling/smoking at uber-high temperatures. Results revealed that the dark ale slashed carcinogens by more than half, while the non-alc and regular pilsners cut levels by 25% and 13%, respectively.
Beer’s exact cancer-fighting mechanisms are still unclear, but it’s most likely due to the high antioxidant content in darker beers. Each beer bath showed significant radical-scavenging capability, which helped beef up (sorry) protection against free radicals — reckless atoms that cause pre-mature aging, heart disease, cancer, and everything in-between.
Fire up the grill and douse your favorite meat with a fresh Bud. Or make this Beer Can Chicken. And then crack one open for yourself. After all, you’re fighting cancer. AMIRIGHT!?
ELLO ELLO I'm Bryan DiSanto.
I'm the Founder & Editor-in-Chief of Lean It UP
, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid
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I also contribute to Men's Health Magazine
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