Soak it up
It’s barbecue season, and given that we’re heading into the Civic holiday (and that the Canadian National BBQ Championships are this weekend in Whistler), this study strikes me as especially appropriate.
If there was ever a reason to marinate meat before throwing it on the spit (besides delicious aroma), the Journal of Food Science has one: it’ll cut cancer-forming compounds that are produced during grilling by more than 70 per cent.
The researchers found Caribbean spice blends to be the most effective type of meat marinade.
No word on whether soaking marshmallows in, say cinnamon and maple syrup, pre-bonfire would be good too. But graham cracker and chocolate is recommended.
Cathy Gulli is a writer at Maclean’s, where she often covers national, health, science and society issues. She joined the magazine in 2005, after reporting on business and news at the National Post.
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