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Researchers find marinading meat in beer before grilling can reduce cancer-causing chemicals
Daily Mail ^ | 3-25-14 | Mark Prigg

Posted on 03/27/2014 1:10:52 PM PDT by TurboZamboni

As barbecue season approaches, researchers have discovered an unlikely ingredient that could improve the safety of your meat - letting it swill in beer. They say that letting meat marindade in pilsner can help reduce the formation of potentially harmful cancer-causing substances in grilled meats. They say pilsner and black beer are most effective, halving the amount of Polycyclic aromatic hydrocarbons, which have been linked to colorectal cancer.

(Excerpt) Read more at dailymail.co.uk ...


TOPICS: Culture/Society
KEYWORDS: beer; cancer; grilling; meat; oenology; wine; zymurgy
Kill it and grill it-PBR me ASAP.
1 posted on 03/27/2014 1:10:52 PM PDT by TurboZamboni
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To: TurboZamboni

How about just marinading yourself in beer before you eat?


2 posted on 03/27/2014 1:11:53 PM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: TurboZamboni
"They say that letting meat marindade in pilsner"

Oh thank goodness...I was afraid they were going to say Hefewiezen. I don't mind wasting a pilsner, but wasting a good hefe is a crime.

3 posted on 03/27/2014 1:14:22 PM PDT by lormand (Inside every liberal is a dung slinging monkey)
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To: Kartographer

I have heard that works better


4 posted on 03/27/2014 1:15:23 PM PDT by shepardspie33
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To: Kartographer

I was thinking of writing a cookbook callewd “cooking with beer” - I have a lot of recipes that are much better with the addition of beer!


5 posted on 03/27/2014 1:18:33 PM PDT by Mr. K (If you like your constitution, you can keep it...Period.)
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To: TurboZamboni

wonder what it does for flavor.


6 posted on 03/27/2014 1:19:24 PM PDT by getitright (If you call this HOPE, can we give despair a shot?)
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To: Kartographer

As long as it’s not Sam Adams.

You don’t want to know where their weiner’s been.


7 posted on 03/27/2014 1:19:42 PM PDT by TurboZamboni (Marx smelled bad and lived with his parents .)
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To: Mr. K
I was thinking of writing a cookbook callewd “cooking with beer” - I have a lot of recipes that are much better with the addition of beer!

Sorry, I already wrote that book. It's called Cook Food. Drink Beer. That's both the title and the only recipe included.
8 posted on 03/27/2014 1:22:19 PM PDT by needmorePaine
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To: TurboZamboni

Same with Guinness I’m afraid.


9 posted on 03/27/2014 1:22:50 PM PDT by Durus (You can avoid reality, but you cannot avoid the consequences of avoiding reality. Ayn Rand)
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To: Mr. K

http://www.amazon.com/Cooking-With-Beer-Prepared-Cookbook/dp/B003UHU7IK


10 posted on 03/27/2014 1:24:38 PM PDT by barmag25 (There is nothing that a man needs that he can't find in the North Georgia mountains.)
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To: getitright

I know I loves beer brats. Not sure on beer steak.


11 posted on 03/27/2014 1:25:38 PM PDT by TurboZamboni (Marx smelled bad and lived with his parents .)
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To: Mr. K

Recipe for cooking meat with beer:

1. Take package of meat out of the freezer

2. Take a drink of beer

3. Unwrap package to thaw

4. Take a drink of beer

5. Meanwhile, prepare grill for grilling

6. Take a drink of beer

7. Season meat with spices and/or marinade as desired

8. Take a drink of beer

9. When ready, place meat on heated grill

10. Take a drink of beer

11. Flip meat periodically till done to satisfaction

12. Drink even more beer. Serve with beer, and was down with beer afterward. Dessert optional.


12 posted on 03/27/2014 1:25:48 PM PDT by Free Vulcan (Vote Republican! You can vote Democrat when you're dead...)
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To: TurboZamboni

BEER!!!!!!!!!!!!!!!


13 posted on 03/27/2014 1:28:53 PM PDT by buffyt (The only person who is safe in a gun free area is THE MANIAC WITH A GUN!)
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To: TurboZamboni

Both beer *and* spices.

“Spices containing natural antioxidants will reduce HCA levels by 40 percent when applied to beef patties during cooking.

“Six spices – cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric – and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.”

I’m surprised that they did not include oregano in that list, as it is a medicine chest of potent chemicals.

Rosemary contains antioxidants carnosic acid and rosmarinic acid. Other chemical compounds include camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol.

Oregano contains many of these and many more.


14 posted on 03/27/2014 1:32:10 PM PDT by yefragetuwrabrumuy (WoT News: Rantburg.com)
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To: TurboZamboni
...past studies have shown an association between consumption of grilled meats and a high incidence of colorectal cancer.

Past studies have also shown that eggs are bad for you (cholesterol), as well as 'natural fats'...

I guess I missed the news that in the 20th Century Humans eradicated much of the scourge of the past thousand millennia: Colorectal Cancer. </sarc>

Unmarinated meat just doesn't have the flavor I care for, smoked, grilled or otherwise, and I can think of better things to do with my beer.

15 posted on 03/27/2014 1:34:55 PM PDT by logi_cal869
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To: TurboZamboni

I love to cook with beer. I even put it into the food sometimes.


16 posted on 03/27/2014 1:35:08 PM PDT by ZirconEncrustedTweezers (I'm not anti-government, government's anti-me.)
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To: logi_cal869

It depends on the meat, although I lean toward dry rubs for most of what I grill or barbecue. For a good steak, I rarely do anything more than sea salt, freshly-ground pepper and garlic powder. For chicken or pork I usually go for something a little more elaborate.

As one exception to my preference for dry rubs, though, I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil. It’s one of my go-to dishes for when we have company, and it has been a big hit every time I have served it.


17 posted on 03/27/2014 1:38:55 PM PDT by ZirconEncrustedTweezers (I'm not anti-government, government's anti-me.)
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To: ZirconEncrustedTweezers

But of course; I was generalizing.

I have a similar rub for dutch oven pulled pork (with other added spices). I hear ya.

Missing my smoker, I am. Gotta get back on that project...


18 posted on 03/27/2014 1:42:52 PM PDT by logi_cal869
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To: Bloody Sam Roberts

your favorite kind of ping :)

(I wonder if GF beer works too?)


19 posted on 03/27/2014 1:43:57 PM PDT by Mrs. B.S. Roberts
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To: Kartographer

How about bacon, bleu cheese and mushrooms?


20 posted on 03/27/2014 1:45:20 PM PDT by MrB (The difference between a Humanist and a Satanist - the latter admits whom he's working for)
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To: lormand

Agreed.


21 posted on 03/27/2014 1:45:30 PM PDT by WayneS (Respect the 2nd Amendment; Repeal the 16th (and 17th))
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To: MrB

What kind of mushrooms?


22 posted on 03/27/2014 1:46:51 PM PDT by WayneS (Respect the 2nd Amendment; Repeal the 16th (and 17th))
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To: WayneS

portabella slices...


23 posted on 03/27/2014 1:48:18 PM PDT by MrB (The difference between a Humanist and a Satanist - the latter admits whom he's working for)
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To: TurboZamboni

Beer (sigh) - what can’t it do?


24 posted on 03/27/2014 1:49:34 PM PDT by Billthedrill
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To: TurboZamboni

“...marinading meat in beer before grilling...”

Does it HAVE to be in that order?


25 posted on 03/27/2014 1:54:41 PM PDT by moovova
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To: Kartographer

I prefer marinading myself before, during and after. A beer a day is beneficial to your health.

I figure I’m good until sometime in 2042.


26 posted on 03/27/2014 2:02:52 PM PDT by henkster (I don't like bossy women telling me what words I can't use.)
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To: TurboZamboni

basically saying beer stops more flavor molecules from forming during browning/searing.


27 posted on 03/27/2014 2:18:53 PM PDT by Secret Agent Man (Gone Galt; Not averse to Going Bronson.)
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To: TurboZamboni

I boil my ribs in beer and water before I throw them on the grill to blacken them up,,
Im usually well into my green beer bottles when cooking out too...


28 posted on 03/27/2014 2:27:38 PM PDT by uddaudd
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To: TurboZamboni

This is really old news. Its been know for a long time that marinating meat in almost anything will cut down on chances of cancer. Of course I marinate everyhting in citrus juice and beer or wine or whatever is handy. :-)


29 posted on 03/27/2014 2:46:20 PM PDT by Georgia Girl 2 (The only purpose o f a pistol is to fight your way back to the rifle you should never have dropped.)
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To: Georgia Girl 2

Maybe instead of chemotherapy, we need to inject cancer cells with beer.


30 posted on 03/27/2014 2:53:53 PM PDT by TurboZamboni (Marx smelled bad and lived with his parents .)
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To: ZirconEncrustedTweezers

I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil.

***
Care to share?


31 posted on 03/27/2014 3:16:17 PM PDT by Bigg Red (1 Pt 1: As he who called you is holy, be holy yourselves in every aspect of your conduct.)
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To: TurboZamboni

It’s spelled: marinating.... not marinading.


32 posted on 03/27/2014 3:35:03 PM PDT by driftless2
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To: MrB

Try marinading with a lager so as to not overwhelm the palate with too many strong flavors.


33 posted on 03/27/2014 3:38:02 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: Bigg Red

Your wish is my command...

Rosemary Grilled Pork Loin

6 cloves garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup leaves)
1 tablespoon coarse salt (kosher or sea)
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 boneless pork loin roast (about 2 pounds)

Combine the garlic, rosemary, salt and pepper in a mortar and pestle and pound to a smooth paste, then work in the oil. If you don’t have a mortar and pestle, combine all the ingredients in a spice mill or mini chopper and process to a puree. (I use a blender for this step.)

Using a long, sharp knife, cut the pork roast almost in half lengthwise, starting at one side. Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Spread half the herb paste over the surface and into the opckets of the opened-out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher’s string, then spread the remaining herb paste over the entire surface, if desired, loosely cover the roast with plastic wrap and let it marinate in the refrigerator for 2 to four hourse, bringing it to room temperature while you preheat the grill.

Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers 150-160 degrees (about 1-1 1/2 hours).

Transfer the roast to a cutting board or platter and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or at room temperature.


34 posted on 03/27/2014 3:41:24 PM PDT by ZirconEncrustedTweezers (I'm not anti-government, government's anti-me.)
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To: driftless2
marinading

mar·i·nade

[n. mar-uh-neyd; v. mar-uh-neyd] Show IPA noun

1. a seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc., in which meat, fish, vegetables, etc., are steeped before cooking.

2. meat, fish, vegetables, etc., steeped in it. verb (used with object), mar·i·nad·ed, mar·i·nad·ing.

3. to marinate.

Origin: 1675–85; < French < Provençal marinado, noun use of feminine past participle of mariná to cure meat or fish in brine, verbal derivative of marin marine

Can be confused: marinade, marinate.


35 posted on 03/27/2014 4:04:09 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: TigersEye

I stand corrected.


36 posted on 03/27/2014 4:06:08 PM PDT by driftless2
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To: TurboZamboni

I LOVE BEER! I love beer so much that when there is no milk in the morning I have used beer on my corn flakes. No sugar or frosted flakes as that would be gross.


37 posted on 03/27/2014 4:09:51 PM PDT by lostboy61 (Lock and Load and stand your ground!)
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To: lostboy61

Budweiser! Breakfast of champions!


38 posted on 03/27/2014 4:13:25 PM PDT by Publius ("Who is John Galt?" by Billthedrill and Publius now available at Amazon.)
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To: henkster

When I go to meet my maker I want to be buried in a man size keg. Fill it up with beer and pressurize it. In 2 or 3 thousand years they will dig me up and I’ll be famous as Beeramuse Manamuse Maxamuse .


39 posted on 03/27/2014 4:23:46 PM PDT by lostboy61 (Lock and Load and stand your ground!)
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To: driftless2

Democrats like Gerrymarinading!


40 posted on 03/27/2014 7:03:34 PM PDT by TurboZamboni (Marx smelled bad and lived with his parents .)
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To: TurboZamboni; AllAmericanGirl44; Armen Hareyan; B4Ranch; Ban Draoi Marbh Draoi; bayareablues; ...
Well, here's a study I'll bet you'd never thought you'd see. ;-)

CANCER WARRIORS PING

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41 posted on 03/27/2014 11:28:35 PM PDT by Tired of Taxes
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To: TigersEye

Marinade is a noun. Marinate is the verb. Never heard it any other way. Probably latter 20th cent American caving to some wrongs. Just as they caved to “snuck”.


42 posted on 03/28/2014 12:02:36 PM PDT by the OlLine Rebel (Common sense is an uncommon virtue./Technological progress cannot be legislated.)
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To: the OlLine Rebel

Marinading was the tense in question. A verb.


43 posted on 03/28/2014 12:16:17 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: TigersEye

Curious. Never heard such usage.


44 posted on 03/28/2014 1:28:07 PM PDT by the OlLine Rebel (Common sense is an uncommon virtue./Technological progress cannot be legislated.)
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To: the OlLine Rebel

As the footnote says, it can be confusing. Those footnotes are hot links on the page it came from.


45 posted on 03/28/2014 1:38:46 PM PDT by TigersEye (Stupid is a Progressive disease.)
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To: TurboZamboni; Revolting cat!; Slings and Arrows
They say pilsner and black beer are most effective

Spring Breaking News PING!

46 posted on 04/07/2014 9:43:42 AM PDT by a fool in paradise (The new witchhunt: “Do you NOW, . . . or have you EVER , . . supported traditional marriage?”)
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To: Mr. K
I was thinking of writing a cookbook callewd “cooking with beer” - I have a lot of recipes that are much better with the addition of beer!

Already your book has a better title than this one!

Amazon Best Sellers Rank: #1,126,992 in Books

47 posted on 04/07/2014 9:46:09 AM PDT by a fool in paradise (The new witchhunt: “Do you NOW, . . . or have you EVER , . . supported traditional marriage?”)
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To: Free Vulcan

Sounds like my Chili recipe, although the beer does go in the broth, and you drink tequila.


48 posted on 04/07/2014 9:52:03 AM PDT by ssaftler (Obama speaking is like the Fat Lady warming up: "Me Me Me Me Meeee")
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