The American Chemical Society's Journal of Agricultural and Food Chemistry, published a study marinating meat with beer lowered the levels of polycyclic aromatic hydrocarbons (PAHs) that arise when meats are cooked at extremely high temperatures.
The study tested the effect of marinating pork with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (and a control un-marinated group) then charcoal grilling the meat. The study found that black beer marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.
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(Score: 1) by datapharmer on Wednesday April 09 2014, @05:20PM
Oh Goodness, My Guinness!
(Score: 5, Funny) by danomac on Wednesday April 09 2014, @05:51PM
In the baking instructions, it said to use one can of beer in the dough. Right after the instruction to put the bread in the oven:
"Drink the other 5 beers while you wait for the bread to bake."
(Score: 1, Insightful) by Ethanol-fueled on Wednesday April 09 2014, @06:22PM
Guinness was recently on a list [trippapparel.com] of 8 beers* you should stop drinking immediately, due to its content of fish bladders and high-fructose corn syrup.
So if you want something better for you, you'll have to become a real beer snob and start drinking stuff from Stone, Dogfish head, Sierra Nevada, etc. You know, the stuff that puts hair on your balls.
* tl;dr -- Avoid Newcastle, Bud, Corona, Miller Lite, Michelob Ultra, Guinness, Coors Light, Pabst Blue Ribbon; all because crap in 'em.
(Score: 0) by Anonymous Coward on Wednesday April 09 2014, @06:46PM
(Score: 3, Interesting) by egcagrac0 on Wednesday April 09 2014, @06:56PM
My understanding is that the isinglass finings (fish bladders) mostly coagulate with the yeast carcasses and settle out, leaving only traces in the beer.
General practice is not to pour the sediment from the bottle, thus avoiding the fish parts.
However, if you're making beer-battered fish, the notion of ingesting fish parts shouldn't put you off.
(Score: 4, Insightful) by Nerdfest on Wednesday April 09 2014, @08:15PM
You are correct about the fish bladders. They use it for fining wine as well. Others use egg whites, oysters, peat, etc.
You should not drink any bear that uses any added sugar content (corn, corn syrup, rice, etc) (other than a few Belgian beers). They taste awful, with some having aromas of nail polish, etc. Nasty stuff. All the big North American beer brands are like this. Stick to the craft brewers.
Wow ... I just finished the beer course of my sommelier certification and I never thought it would come in so handy so fast.
(Score: 2) by AnythingGoes on Thursday April 10 2014, @12:21AM
OTOH, he might love you for adding sugar
(Score: 1) by siwelwerd on Friday April 11 2014, @01:28AM
Sorry, but this is erroneous. Simple sugars are added to a number of delicious Belgian, English, and American beers. Simple corn sugar is often added to Imperial IPAs (or even plain old American IPAs) in small amounts to help dry the beer out. Many British brewers are fond of syrups containing simple sugars, and even use molasses or treacle. And a good number of Belgian brewers will use candi syrup, or even simple sugar to make the beer more digestible.
Second, there is absolutely no correlation between simple sugar/ adjunct use and solventy off aromas. Solventy aromas are the result of poor yeast health during fermentation. Perhaps a wort made with 50% simple sugar could be lacking in free amino nitrogen (which is usually not a concern for beer, as FAN is in ample supply from a barley grist) and adversely impact the yeast, but no beers are made like this. Too much simple sugar can result in a cidery flavor, but this is not common with the adjunct-laden light lagers popular in North America.
(Score: 1) by siwelwerd on Thursday April 10 2014, @01:42AM
Finings are added in the fermenter, so those sediment out in the fermenter, rather than the bottle. What you see in (some bottles) is yeast flocculating out.
(Score: 1) by darkfeline on Wednesday April 09 2014, @08:10PM
Maybe Guinness was trying to make the Guinness for worst beer.
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(Score: 3, Informative) by LoRdTAW on Wednesday April 09 2014, @10:46PM
The article reeks of hyperbole and bullshit. Its nothing more than click bait so you can buy their apparel. (tl;dr: The article is a flat out pile of bullshit ripped from another bullshit article [12160.info]) Im going to rant a bit here because spreading lies is harmful and immoral. I view nonsense like this to be on par with the lies spread about vaccinations and autism.
First off, in the Guinness section they state "High fructose corn syrup has been long banned from many stores and drinks."
Total nonsense. There has never been a ban on HFC's anywhere. There certainly has been public outcry relating to its effect on health. And this has resulted in companies lowering their use of HFC's. In Europe they don't use it as much and therefore people think its banned. It isnt.
Second they aren't adding fish bladders. A quick search of Isinglass reveals it to be a collagen extracted from fish bladders. It is used to scavenge solids from the beer after fermentation. It is mostly removed after it clumps up the solids but a tiny fraction remains afterward. Why do people think collagen from a fish to be harmful? Oh I know, its hyperbole used to make people imagine images of stinking fish guts in their beer. The only people who have to worry are strict vegans who do not want any animal products in their food. For christs sake use your head when you read drivel like this. Pure bullshit.
Third, this bit is also bullshit (tl;dr: everything stated is a flat out lie)
The Newcastle beer has been found to contain caramel coloring. Class 3 and 4 caramel coloring is made from ammonia, which is classified as a carcinogen. “The one and only†beer with cancer causing qualities.
Ammonia is not a fucking carcinogen you idiot. You would think the asshole of an author would bother to google "ammonia carcinogen" but that wouldn't sell their apparel.
The wikipedia article on caramel color states: In 2010, the International Programme on Chemical Safety (IPCS) concluded that commercially-produced caramel color has the same toxicological properties as caramel produced by cooking or heating sucrose, except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity, based on its studies.
So that means that all caramel coloring is safe, and that non class 3/4 caramel coloring has a *different* toxicological property than homemade (I'm calling it that) caramel. It never states that it is worse or better, only different. If you read the report linked in the citation you will find class 3 or 4 caramel coloring to be safe.
Lets have a look at the bit about Propylene glycol: I used to love Corona’s commercials. They were so peaceful and relaxing. That is until I found out that the beer contains GMO Corn Syrup and Propylene Glycol. Propylene Glycol is controversial, and is said to may be potentially harmful to your health.
It is considered Generally recognized as safe (GRAS) by the FDA. Who says its controversial? WHO? It's not exactly safe to drink a load of it in pure form but no one does that. Hell even vitamins that are essential are poisonous in large doses. My conclusion is it might be harmful but the jury is still out on this one. And I assume you won't die from drinking a Corona or two (though without the traditional lime it is pretty nasty).
Im ignoring the GMO nonsense. My only beef with it is more ecological and moral (no re-use of seeds, inadvertent cross pollination leading to lawsuits, less genetic diversity, etc.) though, I don't go out of my way to avoid it. I can't find proof of its harmful effects outside of biased bullshit sites. So i have no real input.
And lastly lets have a look at the list:
• GMO Corn Syrup
• GMO Corn
• High Fructose Corn Syrup
• Fish Bladder
• Propylene Glycol
• Monosodium Glutamate (MSG)
• Natural Flavors
• GMO Sugars
• Caramel Coloring
• Insect-Based Dyes
• Carrageenan
• BPA
• & lots more!
Well now, they don't mention which beer has many of the above ingredients save for fish bladders, GMO corn and syrup, caramel color and propylene glycol. Every other item is not mentioned to be in any of the mentioned beers. Insect-based dyes is a good one. I can imagine people thinking of bugs getting ground up and put into their beer. They threw them in there to up the fear and ick factor. "& lots more!" oh noes! moar chemicals to give me cancer! Just stop it already.
Conclusion: the author ripped a bullshit article without ever fact checking it. You want to know what the most harmful thing in your beer is? Answer: the alcohol. Upward of 88,000 people die per year in the USA from alcohol poisoning alone: http://www.cdc.gov/alcohol/fact-sheets/alcohol-use .htm [cdc.gov]. Then add on the number of people killed in drunk driving incidents and diseases brought about from alcoholism. Plus, alcohol makes you fat leading to other diseases such as diabetes. Best advice? Drink responsibly.
Now I'm in the mood for a cold Brooklyn Lager :-)
(Score: 2) by NCommander on Thursday April 10 2014, @04:19AM
I'm curious if this applies to all Guinness or just international versions; what you get in Ireland is somewhat different than what you get in the states.
Still always moving
(Score: 0) by Anonymous Coward on Thursday April 10 2014, @01:41PM
(Score: 0, Informative) by Anonymous Coward on Wednesday April 09 2014, @05:31PM
Another reason light beer sucks, and why I'll stick with dark beers. Looks like the type of beer matters quite a bit. From TFA, antiradical scavenging activity by beer type:
Black Beer (aka Lagers) 68.0%
Pilseners, 29.5%
And for ability to inhibit formation of carcinogens:
Black Beer 53%
Pilsener 13%
(Score: 1, Informative) by Anonymous Coward on Wednesday April 09 2014, @06:09PM
Pilseners are lagers according to wiki:
https://en.wikipedia.org/wiki/Pilsner [wikipedia.org]
https://en.wikipedia.org/wiki/Lager [wikipedia.org]
(Score: 3, Informative) by darthservo on Wednesday April 09 2014, @07:52PM
There are many types of lagers. Lagers are not relegated to a specific style - it's yeast [beeradvocate.com] that make a beer a lager or ale. While in this case Black Beer (or Schwarzbier [wikipedia.org]) is a lager, darker color in beer is simply derived from different roast levels of malts [howtobrew.com]. Malts are also not relegated to being specifically malt for ale or lager as it could be used in any style - ie: I could use Carafa II to make a Schwarzbier or a Dark IPA.
I can't tell since the details of the study looks to be behind a paywall, but it would be interesting to see if it was the specific kind of malts that made a difference or if it was the level of roasting on any malt that had the effect of reducing the PAHs.
"Good judgment seeks balance and progress. Lack of it eventually finds imbalance and frustration." - Dwight D Eisenhower
(Score: 2, Informative) by RandomSchmoe on Wednesday April 09 2014, @05:36PM
Slightly off-topic, but I recommend slow roasting brisket in dark beer (a.k.a. braising). My favorite is Ommegang's abby ale. Delicious!
The Best Comments Ever Seen On Slashcode [seenonslash.com]
(Score: 0, Informative) by Anonymous Coward on Wednesday April 09 2014, @05:40PM
shame on you both, submitter and editor! Is it so fuck*ng hard to put some more links into the summary what "polycyclic aromatic hydrocarbons" are and why the f*ck this is good or bad for you?
https://en.wikipedia.org/wiki/Polycyclic_aromatic_ hydrocarbon [wikipedia.org]
Second, why is this BS going to be accepted as a story??
(Score: 4, Insightful) by MrGuy on Wednesday April 09 2014, @05:56PM
So, seconded on idea that a link to PAH's and why they're bad would have been good editorial practice.
Disagree on this being a bad choice for a story for SoylentNews. It combines actual science with two common loves of technical geeks (beer and grilled meats), and in a way that suggests "beer is good for you," which is a philosophy a large number of readers of this site could probably get behind.
(Score: 0) by Anonymous Coward on Wednesday April 09 2014, @06:38PM
I know many geeks, very few of them drink beer or other alcoholic beverages
(Score: 2, Insightful) by Bob The Cowboy on Wednesday April 09 2014, @06:45PM
As a counterexample, I also know many geeks (of many varieties: programmers, engineers, gamers) and nearly all of them drink (and cook with!) beer and/or other alcoholic beverages.
As someone who enjoys beer on occasion and definitely enjoys cooking, this is kind of article is interesting to me.
(Score: 3, Insightful) by egcagrac0 on Wednesday April 09 2014, @07:12PM
This sounds like a case of "stop liking what I don't like".
It is hypothetically possible that there are geeks outside of your circle of acquaintance; it is further possible that there are more geeks that you don't know than geeks that you know, and yet further, a significant number of us drink beer (at least occasionally).
(Score: 2, Insightful) by Anonymous Coward on Wednesday April 09 2014, @07:11PM
In defence of the editors here, PAHs are fairly common and often discussed. At least in my circles.
(Score: 1) by wbslingr2001 on Wednesday April 09 2014, @07:24PM
I thin Homer said it best. MMMM...Beer..
(Score: 1) by siwelwerd on Thursday April 10 2014, @01:45AM
For those interested in what cooking with beer can add, I heartily recommend Sean Paxton's website [homebrewchef.com]. I use his beer brined turkey recipe every Thanksgiving.
(Score: 2) by mrcoolbp on Thursday April 10 2014, @04:13AM
Don't you love it when "science" says something you already love (and is generally considered bad for you) turns out to be good for you (according to XYZ study). Another good excuse!
(Score:1^½, Radical)