烤肉時，應加啤酒

A marriage made in heaven

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

ECON.ST

The Economist

Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater's chances of developing colon cancer. But a group of researchers think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer http://econ.st/1hoDK7K