Beer marinade makes grilled and barbecued meat safer

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If you like BBQ, but is aware of the way in which the high temperature cooking, such as grilling and barbecues can produce harmful substances in meat known as ( polycyclic aromatic) hydrocarbons PAHs, salvation is at hand.

Previous studies have shown an association between eating grilled meats and a high incidence of colorectal cancer. High levels of PAHs, which are also found in cigarette smoke and car fumes are associated with cancer in laboratory animals and may also explain the connection to the meat / grill cancer.

It has long been known that marinated on substances that are rich in antioxidants – like herbs herbs of Lamiaceae family (basil, mint, rosemary, thyme, oregano and sage), but also tea, wine and even a simple mixture of lemon juice, olive oil and – can help significantly reduce the formation of PAHs and related HCAs (heterocyclic amines)

compounds.

Now researchers in Portugal, writing in Journal of Agricultural and Food Chemistry report that a marinade of beer could have the same beneficial effect.

The researchers took samples of marinated pork for four hours nonalcoholic pilsner beer, pilsner beer or ale beer black, and well done grilled on a charcoal grill. Also they examined the activity of elimination of free beers each laboratory radicals.

Black beer exhibited the strongest scavenging activity (68.0%), followed by non-alcoholic beer pilsner (36.5%) and Pilsner regularly (29.5%).

The inhibitory effect of beer marinades PAH formation increased with increasing activity free radical capture beers.

black beer therefore showed the highest effect, inhibiting the formation of PAHs by 53%, followed by nonalcoholic pilsner (25%) and regular pilsner (13%).

Beer contains antioxidants

Not many people know that beer contains various nutrients . It contains, for example, more protein and B vitamins than wine. The antioxidant content beer has shown that equivalent to the wine, although specific antioxidants are different because the starting material for beer, barley and hops, containing different flavonoids of the grapes used for make wine.

Apart from marinades there are other things you can do to make the less likely grilled meat PCA training including:

  • keep the grill clean – that is safer, cooks better if you do
  • .

  • Trim excess fat from food. PCA and HCA are formed mainly in fat.
  • Do not cook food. Charred bits in foods have the highest concentration of sources of PAHs and HCAs. If you have charred meat cut sections.

Of course, advising reduce our consumption of meat – both health benefits and environmental – is still important. But it is good to know that you like BBQ occasionally there anything I can do to make it just a little healthier.

Roll in summer.

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