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Marinating Steak In Beer Or Wine 'Cuts Cancer Risk': Report

by priya on  December 31, 2008 at 5:00 PM Diet & Nutrition News   - G J E 4
 Marinating Steak In Beer Or Wine 'Cuts Cancer Risk': Report
If you're frying a steak and are mindful of your wellbeing, then marinate it in either red wine or beer, for the alcoholic beverages dramatically reduce levels of chemicals that can cause cancer, according to a new study.
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Researchers found that steeping the meat in alcohol for several hours cut the high levels of carcinogenic compounds triggered by frying it.

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In addition, they discovered that beer was more effective than wine at lowering the cancer-forming chemicals, and also made for a better-looking and tastier meal.

High temperatures cause sugar and protein in meat to convert into cancer-causing heterocyclic amines - or HAs. Grilled and fried food has particularly high levels.

But two types of HA are cut by up to 90 per cent in meat that has been left to marinate in beer or red wine for six hours, the study found.

For a third type of HA, beer works better than vino - slashing levels in just four hours, according to the findings in the Journal of Agricultural and Food Chemistry, reports New Scientist.

Along with colleagues, Isabel Ferreira of the University of Porto in Portugal said sugars in beer could stop some molecules reaching the surface of the steak, where they are converted into HAs.

Previous research has revealed that grilled chicken marinated in olive oil, lemon juice or garlic has 90 percent fewer HAs.

Also, red wine was found to reduce the chemicals in fried chicken.

Tasters also preferred the smell, taste and appearance of beer-marinated steak, the study found.

Source: ANI
PRI/L
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As from my experience, not all steak cuts tastes good when marinating in wine. The more fat beef has the better it tastes when marinating in wine.

I was trying to get a juicy steak from marinate tenderloin.

Paulik Friday, January 2, 2009

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