Clear proof that the Universe wants us to be happy.

"To Reduce the Health Risk of Barbecuing Meat, Just Add Beer..."
http://beta.slashdot.org/story/200385

Apparently, the antioxidants in beer help counteract the free radicals in grilled meat's polycyclic aromatic hydrocarbons.

To be extra-safe, I assume one should apply beer topically and internally, before, during, and after the grilling.

That's my plan for the coming summer month, anyway.

Thank you, science!