Cooking food increases levels of cancer-causing compounds called heterocyclic amines (HAs). Fried and grilled meat are particularly high in these compounds, because fiery temperatures convert the sugars and amino acids in muscle tissue into HAs. Various substances can reduce HA content: an olive oil, lemon juice and garlic marinade cut HAs in grilled chicken by 90 per cent, while red wine reduced HAs in fried chicken.

Now Isabel Ferreira and colleagues at the University of Porto in Portugal have looked at the effects of beer and red wine marinades on fried steak. Six hours of marinating in beer or red wine slashed levels of two types of HA by up to 90 per cent compared with unmarinated steak.

For a third type of HA, beer was more efficient at reducing its content than wine, cutting levels significantly in 4 hours, while wine took 6. Beer contains more water-retaining sugars than wine and Ferreira says that may hinder the transport of water-soluble molecules to the steak’s surface, where high heat converts them into HAs. Tasters also preferred the smell, taste and appearance of beer-marinated steak.

It was recently announced that Australia’s highest selling beer, Victoria Bitter, will cut its alcohol content by 0.2% to 4.6% next month.
This action was taken in order to curb an increase in retail price, as ingredients (such as barley) have risen 20% due to the drought. This is in addition to the 0.1% decrease that occurred in 2005.
The Herald Sun interviewed a number of people and there was a general assumption that drinkers wouldn’t be able to tell the difference in the taste.
But the question must be asked – is it better to accept a price increase or buy what really is a different product for the same price?
If you don’t mind the decrease think of this. Over the past 3 years VB has lost 0.3%, so using that math, VB will turn into a light beer by 2020, and a non-alcohol beverage by 2055.

Seriously.

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