Marinating Meat In Alcohol Found To Remove Carcinogens

Researchers found that steeping meat in alcohol for several hours cut the high levels of carcinogenic compounds triggered by frying it. 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.
Cooking food increases its levels of chemical compounds called heterocyclic amines (HAs), which can cause cancerous tumours. Frying and grilling meat is particularly dangerous, because the intense heat turns the sugars and amino acids of muscle tissue into high levels of the compounds. However scientists are gathering increasing amounts of evidence to show that the levels of HAs in cooked meat can be lowered by treating the food beforehand. Marinating steak in red wine or beer before frying – for six hours – cut levels of two types of HA by up to 90 per cent compared with untreated meat.
Beer was more efficient at reducing a third type of HA than wine, cutting levels significantly in four hours instead of six.
The researchers from the University of Porto in Portugal believe the alcoholic sauce cuts levels of the carcinogen by acting as a barrier preventing water-soluble molecules moving to the surface of the steak where they would be turned into HAs by the high temperature.
Previous research has shown that a red wine marinade has a similar effect on HA levels in fried chicken. A sauce made of olive oil, lemon juice and garlic lowered HA levels in grilled chicken by as much as 90 per cent.
Cooking meat on lower heat and for a shorter period of time also prevents dangerous levels of HAs forming.