By Nadia Noir
BBQ season is perpetually on in Los Angeles, so boozing up and getting bent on something from the grill is a common concurrence. If you’ve ever doused your meat in a lager or three, science (which is never wrong) says that pouring beer all over your meat will ward away carcinogen cancers.
Researchers in Spain and Portugal say that “smoke, pyrolysis (organic matter decomposing in intense heat), and dripping fat can all cause the accumulation of polycyclic aromatic hydrocarbons (PAHs) on charcoal-grilled meats but that by marinating raw meat in black beer (like Guinness), there was the “strongest inhibitory effect.”
According to Mother Jones, “the antioxidant compounds in beer, especially darker varieties” may “inhibit the movement of free radicals necessary for the formation of PAHs.”
We’re not entirely sure what all this science mumbo jumbo means, but what we are sure of is that this gives us another excuse to drink and eat meat. Cheers to that.