A group of European scientist recently published a study on carcinogens in grilled meat, and found that marinating pork loin in beer before cooking it resulted in a lower production of polycyclic aromatic hydrocarbons (PAHs), which have shown to cause cancer.
The Pacific Standard reports:
The good news? Beer actually has a noticeable effect on the amount of carcinogens produced.
Black beer came out on top, reducing the net weight of PAHs by 53%. Non-alcoholic pilsner came in second, with a 25% reduction, and regular pilsner was in last place with a 13% reduction.
Go forth and buy a Guinness and pour it all over your pork chop. Science made you do it.
[via Pacific Standard Magazine]