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  3. Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycycli

Grilling meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycycli

admin2016-03-21  43
问题     Grilling meat gives it great flavour. 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 grilling 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 griddle.
    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 colour—Dr. Ferreira’s hypothesis was that steaks steeped in the black-beer marinade would form fewer PAHs than those steeped 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 grilled 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 grilled meat for their health
C、beer should be used as flavouring while grilling meat
D、people should reduce the possibility of eating barbecue
答案C
解析 根据题干的Isabel Ferreira定位到第一段后半部分a group of researchers led by Isa—bel Ferreira，该信息等同于题干中的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][D]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]错误。综上，本题正确答案为[C]beer should be used as flavouring while grilling meat“烤肉时可以用啤酒来当调料”。
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