1, the harm of eating mutton skewers
(1) It is easy to get angry when it is hot and dry.
After barbecue, the nature of food tends to be hot and dry. After seasoning, it greatly stimulates gastrointestinal peristalsis and secretion of digestive juice, which may damage the mucosa of digestive tract, affect physical balance and lead to excessive internal heat.
(2) Infected with parasites
The barbecue food is tender in appearance, and some meat is not cooked, even raw meat, which may lead to infection with parasites and bury the hidden danger of cerebral cysticercosis.
(3) Hiding carcinogens
Gene mutation of endo-nucleic acid occurs in Maillard reaction, and most amino acids are decomposed by heat, which may lead to cancer. In addition, in the barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract and digestive tract to induce cancer.
(4) The prevalence rate is high.
Using too much cooked smoked protein food will seriously affect teenagers' eyesight and lead to myopia. Women who often eat fried eggs will increase the risk of ovarian cancer and breast cancer. For example, eating once every two days is three times higher than eating once a week and five times higher than eating once a month.
(5) The utilization rate of protein is low.
In the process of barbecue, Maillard reaction will occur. Vitamins are destroyed, protein degenerates, and amino acids are also destroyed, which seriously affects the intake of vitamins, protein and amino acids.
(6) health is not guaranteed
The source of raw materials is opaque, you can buy dog meat by hanging sheep's head, and the hygiene situation during processing is even more worrying.
(7) inducing gastrointestinal cancer
If people like to eat barbecue food contaminated by benzopyrene, carcinogens will accumulate in the body, which is in danger of inducing gastric cancer and intestinal cancer. At the same time, there is another carcinogen in barbecue food-nitrosamine. Nitrosamines are easily produced in the curing process of kebabs before roasting.
(8) Breast cancer
After three years of research, the World Health Organization recently selected and published the top ten junk foods, saying that eating barbecue is equivalent to smoking. A research center in the United States reported that eating a roast chicken leg is equivalent to smoking 60 cigarettes. Women who eat barbecue have twice the risk of breast cancer as women who don't like barbecue food. Increase the risk of ovarian cancer. Barbecue food is highly toxic.
(9) vision is affected
According to an authoritative study in the United States in recent years, eating too much cooked bacon will be threatened by diseases such as parasites, which will seriously affect the vision of teenagers and cause myopia.
(10) The culprit of modern diseases
Because this kind of food contains high fat and calories, "modern diseases" such as hypertension, diabetes and cardiovascular diseases have a lot to do with it. It is not difficult to draw a conclusion that barbecue food is not desirable from the perspective of nutrition and food safety.
2. How to reduce the harm
(1) Control the baking tray temperature: If the baking tray temperature can be controlled below 160 degrees, at least not more than 200 degrees, the generation of carcinogens can be greatly reduced. This is exactly what some Korean barbecue shops do. The smoke from the baking tray is smoked from below, which effectively controls the temperature and will not burn the meat.
(2) Eating with fruits and vegetables: Fresh vegetables and fruits contain a lot of vitamin C and vitamin E, among which vitamin C can block the combination of nitrite and secondary amine in the stomach, thus reducing the production of carcinogenic nitrosamines, while vitamin E has a strong antioxidant effect. Many common vegetables and fruits contain a lot of cellulose, which has a good cleaning effect on the intestines and can promote the discharge of carcinogens. Eating green leafy vegetables wrapped in barbecue raw can also greatly reduce the toxicity of carcinogens. It was found that the higher the chlorophyll content, the better the effect of eliminating carcinogen mutagenicity. Therefore, the leaves of those green lettuce are not only decorations used to pad plates, but also an important part of healthy barbecue. Koreans attach great importance to this point, and always use a lot of raw vegetables to match the barbecue, plus some soy sauce soup made of fermented soybeans and kimchi made of lactic acid fermentation. Applying tomato sauce and lemon juice to barbecue can reduce the harm of carcinogens.
(3) Chew slowly: Because there is oxidase in human saliva, he can decompose some carcinogens in food, but only if the food needs to be chewed in his mouth for more than 30 times. Especially for children, the digestive system is not fully developed, and parents should remind their children to chew slowly. At the same time, chewing slowly is also a kind of enjoyment, so that delicious food ripples on the tip of the tongue and leaves fragrance on the lips and teeth.
(4) Choose meat with less fat: Although fat will produce attractive aroma during barbecue, it is also recommended to choose less parts with skin or too much fat, because these decomposed fats will drop on the fire and then combine with protein in the meat, which will produce carcinogens. For example, you can choose low-calorie meat such as boneless chicken breast, duck breast and lean beef.
(5) Adding vanilla seasoning: Because some substances in thyme and sage can hinder the damage of heterocyclic amines to health: mustard can inhibit the damage of harmful substances produced during barbecue, a little bit is enough. It is found that curing meat slices with garlic juice, cinnamon powder and rosemary can reduce carcinogens produced during baking.
(6) Poisoning draft beer: This is the way to eat German barbecue. This can make the heterocyclic amines that are eaten in the body lose their fighting power. It must be draught beer, of course. Some non-alcoholic drinks won't have this effect.
(7) Microwave BBQ: Microwave BBQ has solved the indoor oil fume pollution caused by frying food in the past.