1. Carcinogens are hidden. In the process of barbecue, smoking and curing, meat products will produce a carcinogen-phenylpropyl pyrene, which is also a harmful component in cigarettes. When barbecuing, this substance will adhere to the surface of the barbecue and eat it with the barbecue.
2. The utilization rate of protein is reduced. When meat is barbecued in the oven, it gives off an attractive fragrance, but with the fragrance, vitamins, protein and amino acids are destroyed, which seriously affects human intake. Therefore, long-term consumption of barbecue foods will affect the utilization rate of the above substances.
3. Easily infected with parasites. The barbecue food is tender outside, and some meat is not cooked, even raw meat. Raw meat is unqualified, and consumers may be infected with parasites and are prone to cerebral cysticercosis.