Beer Can Save Your Life, But Is It Worth It?


Grilling meat produces carcinogens; I think we all knew that. But it looks like beer can mitigate the risk:

Like your meat well done—perhaps with a slightly charred flavor? Then have a beer. The reason: A new study shows that, at least in mice, beer limits the DNA damage triggered by exposure to the carcinogens that form in overcooked meat.
But there's a catch:
Researchers at Okayama University administered locally purchased beer—minus its alcohol—to the rodents. Alcohol was excluded because it alone can be carcinogenic. Some mice got the nonalcoholic beer in place of drinking water. Others got solids extracted from the beer, added to their chow.

Non-alcoholic beer.


I guess it's cancer, then.


Come on, there's always meth...

Yeah, but crank gives me the wind something awful. I think I'll stick to beer and take my chances.

Everything is a catch-22.

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This page contains a single entry by Chris published on March 12, 2005 10:14 PM.

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