Smoked and roasted duck meat can produce benzopyrene after processing, which is carcinogenic and should not be eaten for a long time.

During the barbecue process, the "Maillard reaction" will occur. As the fragrance dissipates, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of the three. Therefore, eating barbecue will affect the utilization of the above substances.

In the Maillard reaction, the nucleic acids in meat react with most amino acids to produce genetic mutation substances when heated and decomposed. These substances may lead to the occurrence of cancer. In addition, in the barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract, digestive tract and other channels and induce cancer.

Extended information

Efficacy

The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins, vitamin E and many other vitamins than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in human meat and has a protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold in nature, sweet and salty in taste. It is mainly used to replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water, nourish the stomach and promote fluid production, relieve cough and self-consciousness, and eliminate snail accumulation.

Taboos and Side Effects

People with obesity, arteriosclerosis, and chronic enteritis should eat less; patients with colds should not eat it.

Baidu Encyclopedia-Roast Duck