Beer Marinade Cuts Grilling Carcinogens

This is Scientific American 60-Second Science. I'm Christopher Intagliata. Got a minute?
Grillmasters already know that a cold brew is a fine companion at the barbecue.
So here's some science to toast to marinating meat in beer actually cuts the number of potentially cancer-causing compounds that form, as chops sizzle on the grill.
So says a report in the Journal of Agricultural and Food Chemistry.
The study started out like any barbecue, with pork chops, charcoal, and beer.
Researchers marinated the chops for four hours in either regular or non-alcoholic pilsner, or a dark ale.
Then they fired up the grill.
After cooking, they analyzed the chops for polycyclic aromatic hydrocarbons, or PAHs,
which are found in smoked and grilled meats, and may up your risk of cancer.
Turns out dark ale cut PAH levels in half, compared to unmarinated meat.
The extra antioxidants in dark beer may be the trick, researchers say.
Because PAHs form with the help of free radicals, and antioxidants could slow down that process.
So if you're health-conscious, but love to grill?
A simple beer marinade might let you have your steak…and eat it, too.
Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.