How to solve your worries? Only barbecue! The kiss of charcoal fire and fat, the carnival of cumin and meat, the delicious barbecue sound, affect the nerves ... kebabs/crayfish/scallops/oysters ... smoke fills the air and the soul is hooked away! Have another cold beer and start an ordinary and hot life. "Ah ~ life is given by barbecue ~" "But eating barbecue causes cancer!" # Shanxi Provincial Hospital of Traditional Chinese Medicine Chaoqun # # Barbecue # # Barbecue causes cancer #
Carcinogen 1: benzopyrene
When charcoal is roasted, the oil droplets in the meat drop into the fire, which not only produces smoke, but also produces a carcinogen called benzopyrene. It has been listed as a carcinogen of 1 by the World Health Organization, which means that it will definitely cause cancer to human body. Studies show that the amount of benzopyrene is directly related to the amount of smoke produced during barbecue. The higher the baking temperature, the closer the food is to the fire source, and the higher the fat content of meat, the more benzopyrene will be. Barbecues using charcoal fire, such as Korean barbecue and barbecue stalls, will still produce some smoke even if a range hood is used. After the fat in the meat is burned by a high-temperature open flame of more than 300 degrees, it drops on the charcoal fire, producing a lot of smoke containing benzopyrene. When fumigating on the barbecue, it will be directly absorbed by the human body with the smoke. The carcinogen benzopyrene will enter the lungs through the respiratory tract, leading to lung cancer and cardiovascular diseases. So the carcinogen of barbecue smoking may be much higher than the food itself!
Carcinogen 2: heterocyclic amine
When barbecuing meat, the thermal reaction formed at high temperature will also make amino acids in meat react with glucose to form another carcinogen and mutagenic substance: heterocyclic amine. The research shows that when the temperature reaches above 200 degrees Celsius, the content of heterocyclic amines in barbecue will be 10 times higher than that produced at 150 degrees Celsius. But in order to make the barbecue "crispy outside and tender inside", high temperature is very important. Enough firepower can quickly form a crispy shell on the surface of meat, while keeping the moisture and softness inside. For reference, the temperature of the traditional charcoal roast leg of lamb is about 200 ~ 240 degrees, which is "really fragrant" and has health risks.
It is easy to get angry when you are hot.
Everything that is barbecued is roasted with a big fire, which is a way of getting angry compared with cooking methods such as steaming and boiling. In addition, barbecue sellers also like to add a lot of spices, such as cumin powder, Chili powder and so on. These spices are also things that get angry. Adding fuel to the fire, it is not surprising that it is hot and dry after eating.
Infected with parasites
When barbecuing, meat is often the most popular, such as roast leg of lamb, sausage, roast chicken wings and so on. However, it is difficult to know whether the barbecue food is fully cooked, so sometimes if you eat some meat that is not fully cooked, it is easy to get infected with parasites.
Unsafe health
Many barbecue stalls are very unsanitary. It is unknown where the ingredients are purchased, whether they are fresh or not, and whether they are cleaned and preserved. It is difficult to ensure hygiene. Many people with poor gastrointestinal function are prone to diarrhea after eating barbecue.
Induced 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.
0 1 Choose safer barbecue methods such as oven roasting and electric roasting.
Oven baking and electric baking can effectively control the baking temperature, avoid contact with open flames, have uniform heat, prevent burns and greatly reduce the generation of carcinogens. Even if people eat in rivers and lakes, they can only choose open fire barbecue as a last resort, and it is best to choose the smoking barbecue utensils below. Generally speaking, the farther away from the fire source, the less carcinogens are produced.
Wrap the meat in tin foil and bamboo tube before baking.
The function of wrapping barbecue with tin foil and bamboo tube is to prevent too much smoke containing carcinogens from entering food. If the conditions do not allow, then try to remove the outermost skin of the meat before eating, and don't be reluctant.
The barbecue temperature is lower and the time is shorter.
Under the premise of baking, try to control the temperature below 160℃ (at this time, the electric oven with controllable temperature shows its advantages), which can greatly reduce the generation of carcinogens. In addition, when barbecuing, you should turn over more, so that the surface temperature of the meat can be controlled not to be too high, and it will be cooked quickly when heated evenly, and the barbecue time will naturally become shorter.
Avoid roasting too fat meat.
For example, all kinds of skin fat are particularly high, and pork belly and the like are also relatively fat meat. Straight men and middle-aged and elderly people prefer fat meat, but the fatter the meat, the more carcinogens will be produced during barbecue.
Chew slowly when eating barbecue.
It is best to eat barbecue with fruits and vegetables.
After eating mutton kebabs, we'd better eat some fresh fruits and vegetables, such as bananas, apples and pears, which can promote gastrointestinal peristalsis. When eating barbecue, polycyclic aromatic hydrocarbons (PAHs) are easy to accumulate in human body, but after eating fresh fruits and vegetables such as pears, the content of PAHs in human body can be effectively reduced. In addition, bananas and other fruits can inhibit the carcinogenic harm of benzopyrene to a certain extent.
Marinate meat products before baking.
Pickling can be done with vinegar, garlic juice, lemon juice, etc. Because the acidic conditions and vitamin C in these seasonings can hinder the formation of carcinogens, at the same time, it can slow down the adsorption speed of smoke on the meat surface.
Finally, I hope you can find a balance between taste and health, don't worry about it! All the depression and unhappiness will be drowned in the barbecue.