If you love to barbecue, but have a concern about the dangers of Polycyclic Aromatic Hydrocarbons (PAH can develop on meats grilled at high temperature and have been linked to cancer in lab animals), you may just need to add a little beer into the mix.
A study published in the Journal of Agricultural and Food Chemistry recently looked at The Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork and found that marinating the meats in beer before you grill them leads to a decrease in PAH.
They marinated pork in a Pilsner (both regular and non-alcoholic) and a black beer, then grilled them up. The Pilsner showed a 12% decrease in PAH, the non alcoholic Pilsner a decrease of 25% and the black beer lowered them by 53%.
Guinness marinated pork chops, anyone?