Speaking of barbecue, in fact, whether it is winter or summer, all kinds of ingredients can be used for barbecue, and barbecue is also a popular food.

However, it is okay to barbecue with friends occasionally, but frequent barbecues will also have a certain impact on the body.

The most intuitive ones are obesity and cardiovascular and cerebrovascular diseases.

In addition, charcoal is generally used for barbecues in many places, and now electric ovens are gradually replacing charcoal barbecues. However, many people believe that barbecue without charcoal is soulless. Formally speaking, some unburned or burnt substances in charcoal have carcinogenic components. It is okay to eat barbecue, but don't be greedy for more or less.

Let us use scientific common sense to explain the disadvantages of eating barbecue.

1. Destroy protein

During the barbecue process, there is a reaction called the "Maillard reaction". As the temperature and degree of barbecue increase, vitamins will be destroyed to a certain extent. Therefore, protein will be denatured and amino acids will be damaged to a certain extent, seriously affecting protein intake. So many people say that it is wrong to eat barbecue and meat to supplement protein.

2. Cancer risk

People often say that eating too much barbecue can easily cause cancer, so how does this happen? During the barbecue process, the nucleic acids in the meat are decomposed together with most amino acids by heating under the action of the Maillard reaction. These substances are often called carcinogens. In addition, during the barbecue process, thick smoke is also a carcinogen and can enter the human body through the skin, digestive tract, respiratory tract, etc. According to scientific research, because meat is directly roasted at high temperatures, the decomposed fat drips on the charcoal fire, and the coking of the food fat combines with the protein of the meat to produce a thermal polymerization reaction, which produces a highly carcinogenic substance called benzopyrene, which adheres to on food surfaces. Some scientific experimental tests have shown that the content of benzopyrene in iron tags used for grilling and adhering to coke substances is as high as 125 micrograms per kilogram. Experts explain that if you regularly eat food contaminated with benzopyrene, carcinogens will continue to accumulate in the body and will not be metabolized, which may lead to the risk of gastric cancer and intestinal cancer. At the same time, there is also a substance in barbecue food, nitrosamines, which are present in cured meat.

3. Parasite risk

Everyone often goes to barbecue. They like to eat nothing more than meat and seafood. These two ingredients are prone to parasite infection, especially individual seafood, which already has a parasitic host environment. Grilling does not completely eliminate the risk of removing and killing parasites. Therefore, for example, if you eat barbecued meat or seafood, or eat raw or substandard seafood or meat, consumers are susceptible to parasite infection. There was a news sensation that a woman who often ate barbecue took out dozens of stomachs. In short

Eating barbecue is everyone’s favorite way to enjoy delicious food. Of course, as the saying goes, things are counterproductive. No matter how delicious something is, you can't eat it more or more often. In particular, eating too much barbecue is not good for the healthy development of children. I hope everyone can taste it rationally and barbecue on a home smokeless stove or Weibo stove. Barbecuing in this way is actually a very beautiful thing.