Introduction: Barbecue and eating skewers are a summer evening scenery, but some of the health hazards of barbecue on people. Not only cancer, but a total of six major hazards of barbecue.
1. Barbecue makes people lack trace elements
Why does eating barbecue cause a lack of trace elements? Because eating barbecued meat will reduce the intake of vegetables, and the trace elements in the barbecue will be damaged by high-temperature grilling, you must eat it with vegetables. From this perspective, eating Korean barbecue is more healthy than eating Xinjiang, because Korean barbecue will be eaten with lettuce. In addition to eating with vegetables, it is best to eat with starchy staple foods, which will be healthier.
2. Parasite infection.
When meat is cooked, it is very easy for the meat to be heated and unheated. In some places, it is uncooked. If the meat is not fresh, it is even more dangerous. The incident of the snails in 2005 was because the snails were eaten by the consumers only after passing through hot water, resulting in major food safety incidents. Parasites in snails can enter the body's blood circulation system and even enter the human brain, posing a major threat to people's health. So for health, food must be thoroughly cooked to eat.
3. There are two carcinogens produced during the grilling process.
The protein in lean meat is burned and burned, causing the number of carcinogenic heterocyclic amines to soar. When the fat is burned and baked, it will be cracked and become a carcinogen of tritetrabenzopyran.
In the summer, many people like to meet in a group of three or five friends and go to a food stall to have a skewer and drink beer. However, many stalls' barbecue uses direct fire to contact the barbecue. This method is the most dangerous because the open fire and barbecue are in direct contact. It is easy to burn the barbecued food black charred. The best way to eat grilled meat is to use an electric grill to avoid contact with open flames and barbecues, and to make the meat cooked by high temperatures. When roasting meat, grilled vegetables, or baking taro and other foods, if there is a black part, it must be removed, because starchy foods after high temperatures also have carcinogenic acrylamide production.
4. Reduce protein utilization.
When the food is grilled, the temperature of the protein is too high, and the denaturation of the protein is so thorough that it cannot be decomposed by the body. Taking an egg for example, steamed eggs are more conducive to digestion and absorption than fried eggs, although the fried taste is better than cooking.
5. The grill may reduce people's eyesight.
This is not an alarmist thing. The current survey data shows that children who love to eat barbecued meat are more likely to suffer from myopia. The main reason is that high temperature destroys vitamin A and beta-carotene in food. The lack of these two elements will lead to night blindness and dry eye.
6. Mouth sores, face Zhangdou
The seasonings of barbecue are more irritating and irritating, and it is easy to make people get angry. It is also easy to damage the oral mucosa and gastrointestinal mucosa of the body. One of the most direct reactions to eating barbecued meat is sores on the face and bags on the face. From a nutrition perspective, long-term consumption of barbecued meat can lead to a lack of vitamin C, gums can easily bleed, and vitamin B2 can also be lacking, resulting in angular cheilitis, cheilitis and glossitis, and even seborrheic dermatitis.
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