A splash of beer or red wine with your meal can do you some good, according to a study from the University of Porto in Portugal. Marinating meat using beer or wine reduces the carcinogens produced from grilling by 90 percent, compared to meat that’s not marinated. Isabel Ferreira, the study’s lead researcher, says the antioxidants and polyphenols in beer and red wine act as free-radical scavengers, targeting cancer-causing chemicals called heterocyclic amines (HA).

According to the study, beer is faster at reducing HAs than red wine. Reduced HAs in beefsteak occurred after four hours of marinating in pilsner at 8°C and after six hours in wine. Ferreira suggests it may be the sugars and starchy maltodextrins in beer that make the difference.

Here are four healthy ways you can cook with beer: