charcoal is the best for barbecue, the original charcoal is the best, followed by machine-made charcoal.

Coal can't be used for barbecue for the following reasons:

1. Because the content of harmful substances in coal is higher than charcoal. When coal burns, it will produce gases such as sulfur dioxide, hydrogen sulfide, ammonia gas, etc. Among them, sulfur dioxide and hydrogen sulfide are easy to attach to the moist adhesive film of respiratory tract, causing harm to respiratory tract and lungs.

2. The burnt food rights often contain carcinogenic nitrates, which will damage the gastrointestinal tract and cause diseases if eaten for a long time.

Extended information:

Harm of barbecue food to health:

1. Reduced the utilization rate of nutrients. In the process of barbecue food, "Maillard reaction" will occur. When meat is barbecued in the oven, it gives off an attractive fragrance. However, with the fragrance, vitamins are destroyed, protein changes, and amino acids are also destroyed, which seriously affects the intake of vitamins, protein and amino acids.

2. Carcinogens are hidden. Because of the "Maillard reaction", most amino acids in meat produce gene mutations when they are decomposed by heating, which may lead to cancer.

3. It is easy to be infected with parasites. Barbecue food is tender inside, and some meat is not fully cooked, or even raw meat, which is not fully sterilized at high temperature, and parasites are not eliminated, which increases the probability of infection.

4, damage the digestive tract, resulting in symptoms of excessive internal heat. After barbecue, the nature of food tends to be hot and dry, and the use of various spicy condiments such as cumin and pepper is easy to get angry, which greatly stimulates gastrointestinal peristalsis and secretion of digestive juice, and damages gastrointestinal mucosa.

People's Daily Online-Beware of the Four Harms of Barbecue Food.