In the process of barbecue, vitamins and amino acids in food will be destroyed, and protein will be denatured, which will seriously affect the utilization rate of nutrients in food. Barbecued meat is often roasted outside and tender inside. If it is roasted unevenly, it is easy to see that the meat inside is undercooked or even raw, which may lead to infection with parasites after eating. Barbecue with beer is more harmful. After barbecue, the nature of food tends to be hot and dry. In addition, various condiments such as onion, pepper powder, pepper, ginger and garlic can accelerate digestion, and beer will greatly stimulate gastrointestinal peristalsis and secretion of digestive juice, which may damage the digestive tract mucosa, affect the balance of physical fitness, and make everyone "get angry" after eating barbecue.

It is found that aluminum in aluminum foil paper will penetrate into food during barbecue, and its severity exceeds the upper limit of aluminum content in food stipulated by the World Health Organization. Many studies have shown that excessive aluminum intake can slow down the growth of brain cells and endanger the health of patients with osteopathy.

chew slowly when eating barbecue. According to Zhejiang Online, saliva in our mouth can transform many carcinogens into harmless substances. When food is chewed for more than 31 seconds, 13 enzymes such as peroxidase and catalase in saliva can basically eliminate trace carcinogens such as nitroso compounds and aflatoxins that may exist in food. Therefore, barbecue should be eaten slowly. The slower and more detailed you chew, the more effective it is to remove carcinogens.