Advantages of eating suya with beer
It was recorded that at the University of Porto, a group of researchers, in Portual, declare by saying that barbecued meat, popularly known as suya, in Nigeria is healthier when cooked and eaten with beer.
It was published in the journal of Agriculatual and food chrmistry by the lead auuthor of the study, Dr. isabel Ferreira, declaring the recommendation of the following result of various experiments conducted by the scientists.
Isabel Ferreira said, chemicals that causes cancer and molecules such as The PAHs are formed through the process of grilling or barbecuing meat and some chemical in beer could neutralise these free radicals.
She declared that, the application of a chemical called antioxidants is One major way of stopping PAH-formation mop up free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted.”
While ferraira was carrying out one of the experiments, she and her colleagues prepared some beer marinades, bought some meat and headed for the griddle.
One of their acidic liquid mixture was based on Pilsner, a pale lager. A second was based on a black beer, since black beers have more melanoidins than light beers—as the name suggests, they give it colour.”
The light-beer marinade turn formed fewer than the control meat left unmarinated in beer while the meat steeped in the black-beer marinade formed fewer PAHs than those steeped in the light-beer marinade. she stated.
She stated that if the meat was not cooked with beer, when cooked had an average of 21nanogrammes(billionths of a gramme) of PAHs per gramme of grilled meat, while those marinated in black beer averaged only 10 nanogrammes of PAH.
Isabel Ferreira, although, made mentioned of how people should cautioned against over consumption of barbecued meat with beer or other forms of alcohol that may not have been sourced from barley.