There are barbecue stalls in the streets and alleys of many cities. At night, many people eat barbecue. There are many types of barbecue, but barbecue should not be eaten frequently. Eating a large amount of barbecue food will cause physical discomfort and may also cause cancer. So, how to eat barbecue healthily? What are the dangers of eating barbecue to the body? Let’s take a look!

1. Hazardous substances in barbecue

Generally speaking, the toxic and harmful substances in barbecue can be mainly divided into the following categories:

(1) Many Cyclic Aromatic Hydrocarbons

There are more than 400 types of polycyclic aromatic hydrocarbons produced during barbecues, among which the most "notorious" is benzopyrene. High heat above 300 degrees Celsius may produce large amounts of polycyclic aromatic hydrocarbons, even for a short period of time.

(2) Heterocyclic amines

Meat containing more protein is a hotbed for the production of heterocyclic amines. Creatine, carbohydrates and amino acids in meat are the precursors of heterocyclic amines, and the two cooking methods of high temperature and long time are the conditions for their production. The amino group on the heterocyclic amine ring is metabolized into N-hydroxy compounds in the body, which has carcinogenic and mutagenic effects. In animal experiments, it can cause breast cancer, colon cancer and other diseases.

(3) Glycated protein

The fats in meat will be oxidized at high temperatures, and the fat oxidation products, like sugars, contain carbonyl groups and can replace sugars and The protein undergoes the "Maillard" reaction to generate glycated proteins, also called "glycated toxins." It can cause tissue damage, destroy the structure and function of normal cells, and cause a series of diseases.

2. Methods to reduce the harm of barbecue

The following factors can effectively reduce the production of toxic and harmful substances in barbecue. If multiple factors are combined, it will be more effective in reducing the harm of barbecue. It is effective.

1. Choose a safer barbecue method. Grilling over an open flame contains many carcinogens, so you should choose "mild" grilling methods such as oven grilling and electric grilling. If it is roasted over an open fire, you should also choose the method where the smoke is drawn away from below.

2. Keep the meat away from the grill. Generally speaking, the farther the meat is from the fire source, the fewer carcinogens it produces. If the sausage is in contact with fire, the benzopyrene content in the finished product is 10.7 μg/kg; if the grill is raised so that the sausage is 5 cm away from the fire, the value will drop to 0.67 μg/kg, which is much lower than that of smoked sausage. The 5 μg/kg required in the hygienic standards for grilled animal food; if the barbecue device is modified and the sausage is placed on the side of the fire, the final benzopyrene content is only 0.1 μg/kg, which is equivalent to its original content in the meat.

3. Bake at a lower temperature and for a shorter time. The production of heterocyclic amines is greatly affected by temperature. The higher the temperature and the longer the time, the more will be produced. It is best to choose a temperature-controlled oven to keep the temperature below 160 degrees, which can greatly reduce the production of carcinogens. When the meat is turned frequently, the surface temperature of the meat is relatively low, and fewer carcinogens are produced, and even heating will shorten the roasting time, but the premise is to ensure that it is cooked thoroughly.

4. Wrap in a "coat" and bake. Wrapping the meat in tin foil, bamboo tubes, lotus leaves, etc. before grilling can prevent excessive smoke containing carcinogens from entering the food. If there is no "coat", you can also use the skin of the meat itself as the coating. You can grill it with the skin on, but you can just remove the skin when eating.

5. Don’t choose meat that is too fatty. The fattier and more fat the meat is grilled, the more carcinogens are produced. The burnt skin contains more carcinogens than the meat. Roasted vegetables contain less organic matter and produce fewer carcinogens.

6. Effective special treatment: Use garlic juice, cinnamon powder, rosemary, onions, wine, beer, etc. to marinate meat for a long time, which can effectively reduce the amount of carcinogens produced during grilling; use Tomato sauce and lemon juice can be eaten on grilled meat to reduce the harm of carcinogens.

3. Healthy way to eat barbecue

1. Do not eat the burnt parts. The darker the part, the higher the carcinogen content.

2. Eat more fresh vegetables and fruits. Antioxidants and phytochemicals in vegetables and fruits can inhibit the carcinogenic and teratogenic effects of toxic and harmful substances, and play a positive role in reducing their harm. For example, kiwi, tomatoes, oranges, carrots, cabbage, broccoli, spinach, etc. can not only enrich the table and balance the diet, but also protect yourself and reduce harm.

3. Eat it with foods rich in dietary fiber.

Dietary fiber can absorb toxic and harmful substances and carry them into the feces for elimination, preventing harmful substances from being absorbed into the blood. Whole grains such as corn and oats, vegetables, fruits, bacteria and algae contain a lot of dietary fiber.

4. If the skin can be removed, it is best to remove the skin and eat the meat inside, such as roasted chicken, roasted duck, grilled fish, etc.

In short, understand the negative factors that produce toxic and harmful substances, effectively avoid them when grilling, and pay attention to scientific methods when eating. Barbecue can also be eaten in a healthy way! Enjoy it occasionally, and there is no need to worry about it. +Excessive psychological burden.

4. What to eat after barbecue

(1) Eat rock sugar snow pear

Rock sugar snow pear has the functions of nourishing yin and promoting body fluid, moistening the lungs and clearing dryness, relieving cough and reducing phlegm. Efficacy, it has a good auxiliary effect on dry cough, dry cough without phlegm, and phlegm with blood. If you get internal heat, have a sore throat, or have bloodshot phlegm in your phlegm after eating barbecue, you can eat more.

(2) Drink mung bean water

Mung beans have the effect of clearing away heat and detoxifying. If you have sores in your mouth and throat and sore throat after eating barbecue, you can put 50 grams of mung beans into boiling water and cover the pot. Cook for 3 minutes. At this time, the color of the soup is still yellow-green and clear. Scoop out the mung bean water and drink it directly, or add some rock sugar to drink, because the mung bean water at this time contains a large amount of polyphenols, which has the strongest heat-clearing and detoxifying effect.

(3) Eat bitter melon raw

Bitter melon is cold in nature and has the effects of clearing away heat, reducing internal heat, detoxifying and detoxifying. Eating it raw can be used to treat blood in the stool and gum swelling and pain caused by internal heat. If you can't accept bitter melon being eaten raw, you can squeeze the juice and add a small amount of honey before drinking it, which will also have a very good fire-reducing effect.

(4) Drink lotus seed core porridge

Lotus seed core is cold in nature and bitter in taste. It has the effects of clearing away heat, stopping bleeding and relieving cough. It can be used to make porridge and drink, which can assist in the treatment of diseases. Constipation, hemorrhoids, etc. caused by fire. If you get internal heat after eating barbecue, you can eat lotus seed core porridge for 2-3 days to cleanse the intestines, detoxify, clear the heart and reduce internal heat.

(5) Drink chrysanthemum tea

Chrysanthemum tea has the functions of dispersing wind and heat, clearing the liver and improving eyesight, detoxifying and anti-inflammatory. You can drink it often if you have a cough or throat discomfort after barbecue. If you like sweets, you can add a small amount of rock sugar, which will have a better effect of soothing your throat and reducing inflammation.

(6) Drink winter melon and kelp soup

Winter melon is sweet in taste and cold in nature. It has the effects of reducing heat, diuresis and reducing swelling. It can be used to relieve sore throat after eating barbecue. Kelp is also a cooling food and is rich in colloids, which can reduce internal heat and help expel carcinogens accumulated in the body after eating barbecue.