"Drunken" Beef Cuts Carcinogens.

The article reports on the study conducted regarding the importance of wine marinating in reducing carcinogenic compounds in beef in Portugal. Portuguese scientists found that marinating the beef in beer or red wine before cooking can reduce the levels of cancer-causing compounds known as heterocyclic amines (HA), which are found to be created when meats are grilled, broiled or pan-fried at high temperature.