In recent months, science has introduced us to another side of marinade — its potential health benefits.

According to U.S News and World Report (7/12/99), researchers at the Lawrence Livermore National Laboratory in California and at the University of Hawaii have found that marinating beef, pork, chicken and fish may dramatically reduce concentrations of cancer causing agents called heterocyclic amines (HCSs) which form when foods are cooked at high temperatures.