Open-fire barbecue, especially open-air barbecue, is dominated by various animal foods, supplemented by various seasonings, and has a strong flavor. This cooking method began in the wild times, and it is very primitive, but it is still very attractive to people who enjoy modern life. From the perspective of food safety, barbecue food can be described as five poisons. First, if the meat is not completely cooked, pathogenic bacteria may remain; Secondly, raw materials are easy to be polluted during processing and storage, and the strong taste makes the change of texture difficult to detect; Third, straight fuel contains benzoxazine, which is a strong carcinogen; Fifth, directly processed with open flame, the charred meat on the surface of ingredients will contain hydrocarbon carcinogens. First, all kinds of animal raw materials are rich in fat, which can be reduced by barbecue. In addition, cooking food in this way does not require additional cooking oil. Therefore, some people think that eating barbecue helps to limit fat intake; Secondly, after barbecue, the nature of food tends to be hot and dry, accompanied by condiments, such as cumin, pepper, pepper and so on. , are very spicy ingredients, very spicy and exciting, will greatly stimulate gastrointestinal peristalsis and secretion of digestive juice, which may damage gastrointestinal mucosa and affect physical balance. Angry? ; Third, eating barbecue emphasizes that it is not spicy, salty and addictive, and a large amount of salt intake will naturally increase the burden on the heart and kidneys; Fourth, eating barbecue is often dominated by meat, so it is difficult to maintain the dietary structure of main and non-staple foods, which is far from the requirements of healthy eating. It is not difficult to draw a conclusion that barbecue food is not desirable from the perspective of nutrition or food safety. Of course, if you are really obsessed with its fragrance, you should try to reduce the frequency and quantity of eating.