Levels of potentially harmful substances in grilled meats could be reduced by beer ma

The smells of summer - the sweet fragrance of newly opened flowers, the scent of freshly cut grass and the aroma of meats cooking on the backyard grill - will soon be upon us. Now, researchers are reporting that the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats. The study appears in ACS' Journal of Agricultural and Food Chemistry.I.M.P.L.V.O.http://feeds.feedburner.com/~r/mnt/h...~4/d9ZAZ8a7eTA

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