The real "late night canteen" is every barbecue stall on the mainland.
This kind of existence with the most human fireworks, eating is the taste, but also the atmosphere, but also the human feelings.
Hidden in the city, the smoke and fire gas pass through the human world, leaving every diner's memory with the breath of life.
It is precisely because of this delicacy that I am afraid that few people can resist it, especially in the face of the sizzling roast meat, even if it is a research institute that insists on a healthy life, it knows that it will be very sinful to eat it, but it is also impossible to swallow.
But at the same time as this delicious taste, there is also a heart-wrenching fact:
The more delicious the barbecue, the easier it is to increase the risk of cancer.
Why is the soul of the barbecue carcinogenic?
In fact, the reason why the barbecue is delicious is mainly to use charcoal to grill on an open fire, bringing a wealth of delicious substances to the food, when the fat in the meat is dripped into the charcoal fire, it will "smoke" suddenly.
And it is precisely this smoke that attaches to the surface of the meat, which will increase a large number of volatile flavor compounds, thus attracting people and arousing their appetite.
But when meat fat is dripped into a charcoal fire, in addition to producing smoke, it also produces a carcinogen---- benzopyrene, which is also listed by WHO as a Class 1 carcinogen.
In addition, the amount of benzopyrene is directly related to the amount of smoke produced during barbecue, the higher the temperature of the barbecue, the closer the food is to the source of the fire, the fatter the meat content increases, then the benzopyrene also increases.
In addition to benzopyrene, grilling also adds another carcinogen
It should be known that when meat is grilled, the amino acids and glucose in it react in a high temperature environment, resulting in another carcinogenic mutation substance---- heterocyclic amine.
Studies have shown that once the temperature reaches 200 ° C, the content of heterocyclic amines in the roast meat is 10 times higher than that at 150 ° C.
Some people may ask, since charcoal open fire will produce carcinogens, is it not safe to bake with electricity and gas?
Unfortunately, although the simple oil and fat during electric roasting do not produce benzopyrene when heated, it also increases heterocyclic amines at high temperatures.
The higher the heating temperature, the longer the time, the less moisture content, and the more heterocyclic amines are produced.
If you really want to eat barbecue, we recommend that you follow these points:
First, don't eat the baked paste
According to relevant experimental studies, the food of the grilled paste contains a large amount of benzopyrene, and the content of benzopyrene in the grilled food is related to the temperature of the barbecue, and the longer the barbecue time, the higher the temperature, the higher the benzopyrene contained.
Therefore, if you encounter the part of the baked paste, don't be afraid of waste and chew, throw it away in time is the correct operation.
Second, do not use open flames as much as possible
As mentioned earlier, there are also a lot of benzopyrene in the smoke during barbecue, so it is best not to use open flame barbecue, there are still many harmful substances in the barbecue, such as heterocyclic amines, glycosylated proteins, polycyclic aromatic hydrocarbons and so on.
Grilling food with an open flame is not easy to control the temperature, it is easy to produce a large number of carcinogens, you can choose electric grilling or oven roasting, you can better control the temperature, the temperature is best controlled below 160 ° C.
But the disadvantage is that --- electric grilled, steam-roasted meat its flavor and taste are slightly inferior to open flame roasting.
Third, turn diligently
When grilling, it is necessary to turn it frequently, so that the surface of the grilled meat is heated evenly, avoiding local temperature is too high, and at the same time, it can also reduce the time of barbecue, avoid less contact time between meat and high temperature, and relatively reduce the claim of heterocyclic amines.
The most important thing is that these methods are not easy to bake the meat paste, and the heat is more even, but it may be a little tired.
Fourth, pair with fresh fruits and vegetables
Usually when grilling meat, you can also eat with vegetables, such as lettuce, broccoli, etc., these foods contain a lot of dietary fiber, fresh vegetables and fruits also contain antioxidant substances, which can reduce the harm of harmful substances to the body.
As for cold beer, forget it!
Beer and barbecue themselves are foods with high purines, which are prone to increased uric acid and the formation of gout. Cold beer will also easily cause intestinal intestinal spasms, and if you are not careful, you will have an "intimate relationship" with the toilet.