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Meat and Cancer

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Oh really….another article on how to minimise the dangers of eating meat….soak it in booze! Here it goes…

Marinating a steak in red wine or beer can cut down the number of cancer-causing agents produced when it is fried or grilled, research suggests.

Meat cooked in this way contains relatively high levels of cancer-causing compounds called heterocyclic amines (HAs).

However, Portuguese researchers found HA levels in steak were lower if it was steeped in alcohol before cooking.

(Info courtesy of the BBC.)

How about just not eating it at all! Are we so dumb?

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