Disadvantages:
1, excessive consumption increases the burden
During the barbecue, vitamins were destroyed, protein degenerated, and amino acids were also destroyed, which affected the intake of three nutrients. At the same time, protein's metabolites, such as amine, indole, etc. Are excreted by the kidneys, and excessive consumption will increase the burden on the kidneys.
2, leading to a variety of cancers.
When barbecuing meat at high temperature, it will produce a strong carcinogen-benzopyrene, which will accumulate in the body if eaten frequently, and can induce various malignant tumors such as gastric cancer and intestinal cancer.
At the same time, the barbecue curing time is too long, and it is easy to produce another carcinogen-nitrosamine, which is very toxic and will cause cancer if eaten in a small amount for a long time. If the human body ingests too much, it will oxidize the iron atoms in human hemoglobin, reduce the delivery of oxygen, and make the human body die of hypoxia.
3, susceptible to parasitic diseases
Raw meat that is not cooked is unqualified, such as "rice and pork". Consumers may be infected with parasites and bury the hidden danger of cerebral cysticercosis. Brucellosis is a common disease, because it is a systemic disease. Delayed treatment will often cause damage to some systems of the body.
4. After barbecue, the nature of food tends to be hot and dry, and the use of various condiments is very spicy and stimulating, which will greatly stimulate gastrointestinal peristalsis and the secretion of digestive juice, which may damage the digestive tract mucosa, affect the physical balance and make people "get angry".
5. Seriously pollute the atmosphere
The smoke produced by this sheep oil drop on charcoal fire contains fine particles that pollute the atmospheric environment. There is no good way to remove these fine particles, which seriously affects the environmental landscape and air visibility.
Healthy chi barbecue
1. Choose the right meat and eat more fruits and vegetables. Try to eat less fat and choose meat with relatively low oil yield, such as fish and chicken, so that the smoke produced by barbecue will be relatively less. When choosing mutton kebabs, you can choose more green leafy vegetables, because vegetables contain vitamin C and vitamin E, which can effectively reduce the production of ammonium nitrite, and green leafy vegetables have antioxidant effects.
2. Chew slowly when eating barbecue. The saliva in our mouth can turn many carcinogens into harmless substances. When food is chewed for more than 30 seconds, peroxidase, catalase and other 13 enzymes in saliva can basically eliminate trace carcinogens such as nitroso compounds and aflatoxins that may exist in food. Therefore, the barbecue should be chewed slowly. The slower and finer you chew, the better the effect of removing carcinogens.
After eating mutton kebabs, it is best to eat some fresh fruits and vegetables, such as bananas, apples and pears. , 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.
The above contents refer to:
Baidu encyclopedia-barbecue
People's Network-Four Harms of Eating Roadside Barbecues? Jiaoni DIY healthy barbecue
People's Network-How to eat to reduce the harm of barbecue