However, in recent years, a large number of scientific research and related investigations show that barbecue foods are extremely harmful to human health. While enjoying barbecue food, we should not only breathe a lot of toxic gases released by smoking, but also ingest high concentrations of carcinogens in barbecue food. Therefore, eating barbecue food often will greatly increase the incidence of gastric cancer, intestinal cancer, breast cancer and other diseases. Data show that eating 1 roast chicken leg is equivalent to smoking 60 cigarettes.
1. contains carcinogen 3,4-benzopyrene (the first of the three carcinogens).
3,4-benzopyrene is a harmful substance that can induce cancer. China's Food Hygiene Law restricts the content of 3,4-benzopyrene in smoked products. In fact, the relevant departments have found that beef and mutton will produce 3,4-benzopyrene and other substances in the process of smoking and barbecue, while the content of 3,4-benzopyrene in mutton skewers on the street usually exceeds the standard by dozens to hundreds of times.
Meat such as mutton skewers will produce 3,4-benzopyrene, which is a harmful substance during barbecue. There are two reasons: First, burning charcoal will produce 3,4-benzopyrene, which directly pollutes food;
Second, the meat is directly barbecued at high temperature, and the decomposed fat drops on the charcoal fire, and its steam combines with the protein of the heated meat to produce 3,4-benzopyrene, which adheres to the surface of the meat.
Medical researchers have found that if barbecue food is eaten frequently or many times, the carcinogen 3,4-benzopyrene will accumulate in the body, thus inducing gastric cancer and intestinal cancer.
In addition, the choking smoke from charcoal fire during barbecue also contains many carcinogens, such as carbon monoxide, sulfur oxides, nitrogen oxides, particulate matter, benzopyrene, dioxins and so on. Among them, in addition to benzopyrene, dioxins are also internationally recognized as strong carcinogens. Inhaling these gases for a long time will greatly increase the risk of illness and will also cause harm to animals and plants.
2. It contains mutagens that can cause mutations in human tissues and cells.
"Mutagenic source" is a substance found in 1978 by Japan Cancer Institute, which can cause mutations in human tissues and cells. Through animal experiments, the researchers found that the toxicity of this "mutagenic source" in smoked and charred food was 0/00 times greater than that of the strong carcinogen 3,4-benzopyrene/kloc-.
At the same time, the Iowa Women's Health Research Center found that women who often eat barbecue food are twice as likely to develop breast cancer as women who don't like barbecue food. Especially those women who love to eat high-temperature barbecue products such as mutton skewers in their girlhood, the chances of developing breast cancer after marriage or middle age are obviously increased.
3. It is easy to cause arteriosclerosis.
AGE is a cross-linking substance between protein and reducing sugar, which is a kind of protein. It interacts with sugar in the body and easily leads to arteriosclerosis. For those patients with type 2 diabetes who can't regulate blood sugar, age is especially dangerous. Whether the number of ages will increase greatly depends mainly on the way food is cooked.
American medical scientists found that the roast turkey in the United States and the roast chicken in China were brown and crisp, full of sense of the times. A roast turkey is more than three times as old as a steamed turkey.
4. It leads to carbonization and degeneration of protein, which increases the burden on kidneys and liver.
When meat is grilled in the oven, it will give off an attractive aroma, because Maillard reaction will occur in the process of grilling food. This is a chemical reaction. With the flavor, vitamins in meat are destroyed, protein mutates and amino acids are destroyed, which will seriously affect people's intake of vitamins, protein and amino acids.
5. The nitrite exceeds the standard.
Nitrite can generate free nitrite under the action of lactic acid in meat, and then combine with myoglobin in meat to generate myoglobin nitrite, which can appear stable red. This can not only make the meat bright and red, but also make the muscle fibers thicker.
Therefore, in order to make the roasted meat taste tender, many vendors selling mutton skewers in the market use something called "tender meat powder" to marinate the meat. According to the relevant national regulations, nitrite is not allowed to be used in barbecue meat processing such as mutton skewers. In fact, "tender meat powder" generally contains nitrite. If this excessive tender meat powder is used to process food, it is easy to cause nitrite poisoning.