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To reduce the health risk of barbecuing meat, just add beer.

One of their marinades was based on Pilsner, a pale lager. A second was based on a black beer (type unstated). Since black beers have more melanoidins than light beers-as the name suggests, they give it colour-Dr Ferreira's hypothesis was that steaks steeped in the black-beer marinade would form fewer PAHs than those steeped in the light-beer marinade, which would, in turn, form fewer than control steaks left unmarinated.

And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms (billionths of a gram) of PAHs per gram of grilled meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.

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