Saturate red meat in a wine- or beer-based marinade before grilling to slash the amount of carcinogenic compounds, according to a study from Portugal's University of Porto. A 6-hour soak dropped levels of heterocyclic amines--harmful substances found in the crusts of meat cooked at very high temperatures--by up to 88%. This complements a 2006 study from Kansas State University, which found that cooking beef with rosemary reduced the same compounds by up to 77%.For a mouthwatering marinade, try mixing a dark beer such as Guinness with garlic, rosemary, olive oil, low-sodium soy sauce, and dark brown sugar. Another: Combine red wine with olive oil, red wine vinegar, rosemary, and garlic. Season both with fresh pepper.
August 2009
www.prevention.com
