You've probably tried beer-marinated meat dishes at restaurants. It tastes great, but more than that, a new study suggests that soaking meat in beer marinade also makes it healthier.

The study published in the Journal of Agricultural and Good Chemistry, says it has to do with carcinogenic compounds called polycyclic aromatic hydrocarbons (PAHs) that are found in higher concentrations in foods cooked at super-high temperatures, such as smoked and charcoal-grilled meats.

Past studies have linked PAHs to a higher incidence of colorectal cancer, and previous research has also shown that beer or wine marinades may cut levels of other carcinogenic compounds in meat. So marinating meat in beer before cooking might reduce the formation of PAHs.

Researchers soaked supermarket-purchased pork loin steaks in three types of brew for four hours. The results? Compared to non-marinated pork loin, the black beer (a dark lager) marinade reduced the formation of PAHs by 68 percent, the pilsner (a pale lager) by 36.5 percent, and the nonalcoholic brew by 25 percent.

However, researchers aren't completely sure why dark beer made meat healthier to consume, but they suspect that the antioxidants in it may inhibit PAH production.

Although more research needs to be done, it's a good enough reason for you to marinate your meats in beer.

BONUS - Try this beer marinade recipe from the Food Network:

Ingredients:
1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

Directions:
To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

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