Doc Eifrig: The surprising health benefits of beer

From Dr. David Eifrig, MD, MBA:

Grab a cold brew while firing up the grill this Labor Day…

A new study in the Journal of Agricultural and Food Chemistry found that marinating your meat in beer significantly reduces the amount of certain cancer-causing molecules.

These molecules, called polycyclic aromatic hydrocarbons (PAHs), come from the smoke that rises up when fat drips off into the flames. The smoke coats the meat, giving it that fresh-from-the-grill flavor, but also trapping the PAHs in your food. PAHs trigger cancers and can damage your skin and lungs.

The study tested meat cooked on a charcoal grill. The researchers tested meats without a marinade against meats in one of three beer-based marinades. The lighter beer marinades, including one without alcohol, led to 13%-25% fewer PAHs than the non-marinated meat. But the best was the black beer-marinated meat, which had 53% fewer PAHs.

Researchers suggest the black beer did the best because of its high amount of antioxidants. Other research has backed up this theory – darker beers contain more flavonoids, a type of antioxidant.

So make sure to marinate your meat in a nice dark beer for a few hours to enjoy the benefits. And have a cold one yourself. Not only will you benefit from the antioxidants, but beer contains plenty of B vitamins, too.

Here’s to our health, wealth, and a great retirement,

Dr. David Eifrig Jr.

Crux note: Doc just completed a major research project finding little-known loopholes to boost Social Security income. This is an especially important topic right now considering 2016 presidential candidates are already talking about slashing Social Security benefits. For Doc’s in-depth report on how you can boost your retirement income, go here.

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