grilled Chimichurri steak

We love to grill. We are also keenly aware of research tying grilling to increasing cancer risk. In my Treatise on Grilling, I mentioned how grilling can cause sugars and amino acids to convert into heterocyclic amines, which cause cancer. I also discussed how marinating can reduce these.

New research from the University of Porto in Portugal, sent in by FoodMayhem friend Marcos, has more specifics about marinating. NewScientist summarizes it pretty well (full article here). The short gist is alcohol, specifically beer or wine, do the best job of retaining the sugars that otherwise convert to HCAs.

posted by Lon at 10:30 AM Filed under News. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.