Diablo 3 goes beta

Blizzard has today made public it’s highly anticipated beta of the sequel to the 2000 hit game, Diablo. The company, which is well known for the Starcraft franchise in addition to Diablo is known for long development cycles, and this is no exception. However, gamers will be excited to hear they might finally get a turn to play Diablo.

Well, that is, if they opted into the beta, ran a system analyzer and were lucky enough to be selected for this phase of participants. In a post on the Diablo Blog, Blizzard announced that “The fiery gates leading to the Burning Hells have begun to swing open, and the Diablo III beta test is officially underway.”

When Starcraft 2 was in beta a few years ago, the company allowed groups of users at a time into the beta, with a small test group initially growing into thousands of users over multiple months. Blizzard also say they’ll be giving out keys through beta promotions and giveaways, what these actually are is not clear right now.

Diablo 3 has been in beta for some time, but an NDA was in effect stopping users from sharing it with the world. The team now says that;

If you have a beta license, you are free to show, share, or talk about any portion of the beta content to which you have access, as this beta test is not confidential.

Due to the popularity of the Diablo 3 beta, the games giant points out that phishing attempts are extremely likely, and if users receive an email they should log in to Battle.net and check if the game appears on their dash rather than clicking links.

The team says that for those who received an invite, “we thank you for helping us test out our server stability and hardware” and “for those of you still hoping for an invite, we wish you the best of luck.” Giveaways and promotions will appear on the Diablo 3 community site.

Burned meats up the risk of pancreatic cancer

Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to research presented at the American Association for Cancer Research annual meeting in Denver.

Dr. Kristin Anderson, associate professor at the University of Minnesota School of Public Health, said the finding was linked to consumption of well and very well done meats cooked by frying, grilling or barbecuing. Cooking in this way can form carcinogens, which do not form when meat is baked or stewed.

Anderson and colleagues study included 62,581 participants. They analysed information from surveys that were a part of the USA PLCO (Prostate, Lung, Colorectal and Ovarian) Multi-center Screening Trial. Participants provided information about their meat intake, preferred cooking methods and doneness preferences.

Over the course of nine years, researchers identified 208 cases of pancreatic cancer. Preferences for high temperature cooked meat were generally linked with an increased risk; people who preferred very well done steak were almost 60 percent as likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak.


When overall consumption and doneness preferences were used to estimate the meat-derived carcinogen intake for subjects, those with highest intake had 70 percent higher risk than those with the lowest intake.

“We cannot say with absolute certainty that the risk is increased due to carcinogens formed in burned meat,” said Anderson.

“However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it’s finished; cook meat sufficiently to kill bacteria without excess charring.

In addition, the precursors of cancer-causing compounds can be reduced by microwaving the meat for a few minutes and pouring off the juices before cooking it on the grill.