Beer lovers rejoice! According to a study published by the American Chemical Society’s Journal of Agricultural and Food Chemistry, marinating meats in beer prior to grilling them actually decreases PAH’s, a carcinogen that forms on meats when they are grilled. The study found that dark beers were the best for reducing PAH’s with a 53% decrease from the control group. Additionally, they found that non-alcoholic pilsners decreased the carcinogen by 25% while regular pilsners performed the worst, only reducing 13% of the PAH’s. The American Institute for Cancer Research also recommends to do the marinade for at least 30 minutes to properly protect meats from PAH’s. So grab your Guinness and get grilling!
