While barbecue is tempting, it is harmful to your health. If you must eat it, consider pairing it with the following foods, which can effectively reduce the harm caused by barbecue.
Tomato
When barbecuing, Arabs like to roast a whole tomato along with the meat. This is not only an exotic eating habit but also has a scientific basis. Tomatoes contain lycopene, a cancer-fighting substance. In recent years, an increasing number of medical studies have pointed out that lycopene can protect cells from damage by oxidants and slow or stop the cancerous process of breast cancer, pancreatic cancer, and others.
Minced Garlic
Earl Harrison, a professor at the Ohio State University Comprehensive Cancer Center, points out that the more garlic you eat, the less carcinogens there are in the body. However, garlic should not be eaten after being heated, as high temperatures can destroy its anti-cancer properties and reduce its effectiveness. It is recommended to crush garlic into a paste and dip it when barbecuing.
Lemon Juice
When eating barbecue, Westerners like to pair it with a little lemon juice, and we can learn from this too. Lemons are rich in vitamin C and antioxidants. Applying lemon juice to barbecue can also reduce the harm of carcinogens.
Leafy Green Vegetables
When eating barbecue, Koreans wrap the grilled meat in lettuce leaves, which is actually very scientific. Studies have shown that chlorophyll in vegetables can effectively reduce the toxicity of carcinogens. The higher the chlorophyll content, the better the effect of eliminating the mutagenic effects of carcinogens. In addition, leafy green vegetables are rich in vitamins and inorganic salts, which can effectively solve problems such as the monotony of barbecue types, unbalanced nutrition, and the tendency to cause "internal heat."
lemon juice