IF YOU are frying a steak and mindful of your health, then marinate it in either beer or red wine. So say food scientists who measured amounts of a family of carcinogens found in fried steaks after steeping them in booze.
Cooking food increases levels of cancer-causing compounds called
heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs. Various substances can reduce HA content: an olive oil, lemon juice and garlic marinade cut HAs in grilled chicken by 90 per cent, while red wine reduced HAs in fried chicken.
Beer marinade cuts steak cancer risk - health - 30 December 2008 - New Scientist
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