Beer, when used as a marinade, could help reduce the formation of harmful substances in grilled meats, a new study revealed. I.M.P.L.V.O. Ferreira and colleagues explain that past studies have shown an association between consumption of grilled meats and a high incidence of colorectal cancer. Polycyclic aromatic hydrocarbons (PAHs) are substances that can form when meats are cooked at very high temperatures, like on a backyard grill. And high levels of ...
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editor - Thursday, March 27, 2014
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