It’s known that charred meat has carcinogens in it. But new research indicates that beer can somewhat ameliorate that effect.
After a few days of administering the beer diets, the scientists laced some of the animals’ food with either of two heterocyclic amines (HCAs)?the carcinogens from cooked meat….Beer diminished by some 40 to 75 percent the number of HCA adducts (abnormal DNA structure) that formed, depending on the type of tissue (studied after dissecting the mouse) and quantity of beer ingredients ingested, the researchers report in the Feb. 9 Journal of Agricultural and Food Chemistry. Good news for beer drinkers: Both light-colored lager and a darker stout proved protective.
Good to know …
(via BoingBoing)
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