Cooking Meat in Wine or Beer Reduces Production of Cancer Forming Compounds

Researchers at the university of Porto, Portugal have found that marinating beef in beer and red wine reduces heterocyclic amines (a group of compounds known to be cancer forming. Heterocyclic amines have been found on the crust of meat and fish that has been fried or grilled. This recent research correlates with previous research which found that substances containing antioxidants (such as garlic, wine, olive oil and tea) can offer us some protection against HAs in cooked

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