Eating barbecue frequently is harmful to your health. Seven ways to eat it can effectively reduce the harm

Barbecue has become an indispensable part of young people's daily life. In fact, eating barbecue is very harmful to our health. So we should eat less barbecue. Below, the editor will introduce to you the three major dangers of eating barbecue frequently, and I hope everyone will be more vigilant.

1. Barbecue causes people to lack trace elements

Why does eating barbecue cause a lack of trace elements? Because eating barbecue will reduce the intake of vegetables. In addition, the trace elements in the barbecue will be destroyed after high-temperature barbecue. Therefore, barbecue must be eaten with vegetables. From this perspective, eating Korean barbecue is healthier than eating Xinjiang barbecue because Korean barbecue is wrapped in lettuce. In addition to eating it with vegetables, it is best to eat it with starchy staple foods, which will be healthier.

2. Parasitic infection.

When grilling meat, it is very easy for the meat slices to be heated unevenly, with some parts not being cooked through. This is even more dangerous if the meat is not fresh. The 2005 Golden Apple Snail incident occurred because the cold-mixed Golden Apple Snails were only blanched in hot water before being served to consumers, resulting in a major food safety incident. The parasites in the golden apple snail can enter the human blood circulation system and even the human brain, posing a serious threat to people's life and health. So for health reasons, food must be fully cooked before eating.

3. Two carcinogens are produced during the barbecue process.

The protein in lean meat is burnt and blackened, causing the amount of carcinogenic heterocyclic amines to increase sharply. When fat is burnt or blackened, it will break down into carcinogens such as tribenzopyrene and tetrabenzopyrene. In the summer, many people like to get together with a few friends and go to food stalls to eat skewers and drink beer. However, many stalls use direct contact with open flames to grill the meat. This method is the most dangerous because the open flame is in direct contact with the barbecue, which can easily burn the food. The best way to eat barbecue is to use an electric stove to avoid contact between open flames and the meat, and to cook the meat through high temperature. When grilling meat, vegetables, steamed buns and other foods, if there are blackened parts, be sure to remove them, because starchy foods will also produce the carcinogen acrylamide after being exposed to high temperatures.

How to reduce the harm of eating barbecue

1. Control the temperature of the baking tray: If you can control the temperature of the baking tray and keep it below 160 degrees, or at least not exceeding 200 degrees, you can greatly reduce the production of carcinogens. This is exactly what some Korean barbecue restaurants do. The smoke from the grill pan is drawn away from the bottom, and the temperature is effectively controlled so that the meat does not burn.

2. Eat with fruits and vegetables: Fresh vegetables and fruits contain a lot of vitamin C and vitamin E. Vitamin C can block the combination of nitrite and secondary amines in the stomach, thereby reducing the production of carcinogen nitrosamines, while vitamin E has a strong antioxidant effect. Many common vegetables and fruits contain a lot of fiber, which has a good cleansing effect on the intestines and can promote the excretion of carcinogens. Wrapping grilled meat with raw green leafy vegetables can also greatly reduce the toxicity of carcinogens. Studies have found that the higher the chlorophyll content, the better the effect of eliminating the mutagenic effects of carcinogens. So, those green lettuce leaves are more than just a garnish on your plate; they’re actually an important part of eating healthy barbecue. Koreans pay great attention to this and always eat barbecue with a lot of raw vegetables, accompanied by some fermented soybean paste soup and lactic acid fermented kimchi. Spreading ketchup and lemon juice on grilled meat can reduce the harm of carcinogens.

3. Chew slowly: Because there is peroxidase in human saliva, it can break down some carcinogens in food, but the prerequisite is that the food must be chewed in the mouth more than 30 times. Especially for children, whose digestive systems are not yet fully developed, parents should remind them to chew slowly. At the same time, chewing slowly is also a kind of enjoyment, making the delicious taste linger on the tip of your tongue and leaving a lingering fragrance on your lips and teeth.

4. Choose meat with less fat: Although oil will produce an attractive aroma during the grilling process, it is still recommended to choose less skinned or fat-filled parts, because these decomposed fats drip onto the fire and combine with the protein in the meat to produce carcinogens. For example, you can choose low-calorie meats such as boneless chicken breast, duck breast and lean beef.

5. Add herb seasoning: Because certain substances in thyme and sage can hinder the health damage of heterocyclic amines: mustard can inhibit the health damage of harmful substances produced during barbecue, and a little amount is enough. Studies have found that marinating meat slices with garlic juice, cinnamon powder, rosemary, etc. can reduce the amount of carcinogens produced during grilling;

6. Use fresh beer to remove barbecue toxins: This is the German way to eat barbecue. This can make the heterocyclic amines ingested into the body lose their combat effectiveness. Of course, it must be fresh beer, and some non-alcoholic beverages will not have this effect.

7. Grilling in a microwave oven: Grilling in a microwave oven solves the problem of indoor fume pollution caused by frying food in the past.