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  3. Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

admin2022-05-13  86
问题     Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.
    This welcome advice was the result of some serious experiments, as Dr Ferreira explains in a paper in the Journal of Agricultural and Food Chemistry. The PAHs created by barbecuing form from molecules called free radicals which, in turn, form from fat and protein in the intense heat of this type of cooking. One way of stopping PAH-formation, then, might be to use chemicals called antioxidants that clear away free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted. So Dr Ferreira and her colleagues prepared some beer marinades, bought some steaks and headed for the pan.
    One of their marinades was based on Pilsner, a pale beer. A second was based on a black beer. Since black beers have more melanoidins than light beers—as the name suggests, they give it color—Dr Ferreira’s hypothesis was that steaks immersed in the black-beer marinade would form fewer PAHs than those immersed in the light-beer marinade, which would, in turn, form fewer than steaks left unmarinated.
    And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms of PAHs per gram of barbecued meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.
Isabel Ferreira and her team suggest that________.
选项 A、you should drink beer while eating barbecue
B、people should not eat barbecuing meat for their health
C、beer should be used as flavoring while barbecuing meat
D、people should reduce the possibility of eating barbecue
答案C
解析 细节题。根据题干的Isabel Ferreira定位到第一段后半部分a group of researchers led by Isabel Ferreira，该信息等同于题干Isabel Ferreira and her team；她们建议的内容体现在最后一句：When barbecuing meat, they suggest, you should add beer. 该句明确提到beer啤酒，故B项D项可以排除，她们并没有建议少吃或不吃烧烤。再通过该句的add beer这个信息我们知道，她们建议加啤酒进去，而不是drink beer“喝啤酒”，故A项错误。故本题答案为C项。
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