Main hazards:
1, reducing the utilization rate of protein.
In the process of barbecue, "Maillard reaction" will occur. With the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of the three.
2. Carcinogenesis
In Maillard reaction, nucleic acids and most amino acids in meat are decomposed by heat to produce gene mutation substances, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.
get angry
Barbecue food is often hot and dry, and many spices such as pepper and pepper are spicy ingredients, which will greatly stimulate the peristalsis of the gastrointestinal tract and the secretion of digestive juice, thus damaging the mucosa of the digestive tract, affecting the physical balance and making people "get angry".
Extended data:
Techniques to prevent barbecue hazards;
1, mutton skewers should be diversified.
A single food source can not only supplement comprehensive nutrients, but also cause harm due to excessive intake of harmful substances.
2. Don't bake it too burnt or too tender.
Too much scorching will increase carcinogens, and too tender roasting may cause parasitic infection.
3. Choose low-fat food as the staple food.
Low-fat diet is beneficial to prevent "three highs".
4. Fruits and vegetables help
Choosing vegetables and fruits rich in antioxidants, such as tomatoes and oranges, can effectively reduce the harm of barbecue to human body.
Beer should not be eaten with barbecue.
Beer is high in calories, which will make people fat because of excess energy, and alcohol will promote the absorption of carcinogens (heterocyclic amines).
Reference: Baidu Encyclopedia-Barbecue