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Posted: 1/24/2006 2:02:03 PM EDT
[Last Edit: 1/24/2006 2:02:23 PM EDT by snarfbatt]
Proof that beer is good for you, and our crafty forefathers knew it we just did not recognize it.Science link



Link Posted: 1/24/2006 2:59:14 PM EDT
Awesome!


Like your meat well done—perhaps with a slightly charred flavor? Then have a beer. The reason: A new study shows that, at least in mice, beer limits the DNA damage triggered by exposure to the carcinogens that form in overcooked meat.

Link Posted: 1/24/2006 3:01:21 PM EDT
if you like your meat well done your a flaming homo.
Link Posted: 1/24/2006 3:17:49 PM EDT
For a good cut of meat, medium to medium rare is fine. It still gets charred/seared on parts of the outside of the steak, so the carcinogen-neutralizing-beer still helps.

What I want to know is, where did they find mice that eat grilled steak?
Link Posted: 1/24/2006 3:47:56 PM EDT
So a little beer cures cancer, and a lot of beer turns your liver into mush, just like EVERYTHING else on this damn planet.
Link Posted: 1/24/2006 3:50:47 PM EDT
"Beer is proof that God loves us and wants us to be happy" - Benjamin Franklin

And the carcinogens form whenever meat is exposed to open flame, doesn't have to be well done.
Link Posted: 1/24/2006 4:34:28 PM EDT
[Last Edit: 1/24/2006 4:41:11 PM EDT by gardenWeasel]
How many sips does it take?????????

Bad Joke time
Just remember, when it comes to metabolic activation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, and 3-amino-1-methyl-5H-pyrido-[4.3-b]indole, it takes 3 CYPs.


badumpbump tshhhh




CYP1A1, CYP1A2, and
CYP1B1.


I just read the complete article at the ACS site. Their results concerning the decreased formation of
Trp-P-2(NHOH) as determined by HPLC suggest that more beer is better.
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