1, which reduces the utilization rate of nutrients.
In the process of barbecue food, Maillard reaction will occur. When meat is barbecued in the stove, it will give off an attractive fragrance. However, with the fragrance, vitamins are destroyed, protein changes, and amino acids are also destroyed, which seriously affects the intake of vitamins, protein and amino acids.
2. Hidden carcinogens
Because of "Maillard reaction", most amino acids in meat will have gene mutation when they are decomposed by heat, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract and digestive tract, thus inducing cancer.
3, easy to be infected by parasites
Barbecue food is tender, some meat is not fully cooked, even raw meat, sterilization is not sufficient at high temperature, parasites are not eliminated, which increases the probability of infection.
Extended data:
Precautions for barbecue:
1, barbecue with garlic sauce and tomato sauce can reduce carcinogens. If it is a homemade barbecue, you can also season it with garlic juice in advance, or brush it with tomato sauce at the same time. When eating barbecue, you might as well use garlic juice and tomato sauce as seasoning.
2, stay away from the fire when grilling, which can reduce carcinogens. The smoke produced by burning any organic matter contains benzopyrene, especially the smoke produced by barbecue. If you barbecue food directly on an open flame, carcinogens produced by incomplete combustion of charcoal will remain on the grilled food, which is very harmful if you eat too much.
References:
People's Network-Beware of the Four Harms of Barbecue Food