Wednesday, April 9, 2014

Wait! ... Say What?

This story made the news recently, and was in the formerly-great Scientific American.  Dark beer is better than lighter beer.  They measured concentrations of potentially harmful chemicals, polycyclic aromatic hydrocarbons, created by grilling and found the level reduced 50% by marinating in beer.  Fans of the book Protein Power by the doctors Eades will probably remember that they've been recommending you marinate steaks in red wine since the '90s.  Their recommendation is based on reduction of arachidonic acid, a compound we'd like to limit in our foods (and lives) due to its role in inflammatory processes. (Note: after reviewing three sites, this one seems to offer the best balanced look at AA in the diet).

Beer or wine, marinating before you grill makes sense.  Not mention that it tastes good. 
"Behold the rain which descends from heaven upon our vineyards; there it enters the roots of the vines, to be changed into wine; a constant proof that God loves us, and loves to see us happy.” - Ben Franklin

1 comment:

  1. Steaks with a little red wine, garlic...
    who knew that would pay off?