"To Reduce the Health Risk of Barbecuing Meat, Just Add Beer..."
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!
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This feed is mostly personal interest; it's NOT my professional writing. There's tech here, yes, but also lots of general science and some politics and weird humor thrown in.