Many people love barbecue, and spring and summer are the perfect seasons for it. I believe many people can't contain their excitement and start preparing barbecue snacks. In fact, there are things to keep in mind when eating barbecue. If done incorrectly, it can easily lead to cancer. If you're worried about the hygiene of small shops outside, you should pay attention to these points if you make your own barbecue.
Pay attention to the heat
Dr. Phillip Gray, an assistant professor of radiation oncology at Harvard Medical School, says that most links between barbecue and cancer revolve around meat. More accurately, it's the charred meat or high temperatures that cause cancer. Basically, if you eat any meat that has been charred, you risk getting cancer.
It's best to choose a grill with controllable temperatures and keep it below 160°C. This can significantly reduce the production of carcinogens. Frequently turning the meat keeps the surface temperature lower, resulting in fewer carcinogens. Even heating also reduces cooking time, but the premise is to ensure the meat is cooked through.
Marinate the ingredients in sauce beforehand
Industry experts point out that marinating meat and fish in special barbecue sauce before grilling is a good way to enhance health protection. Commercial barbecue sauces are brightly colored and contain ingredients like lemon juice, ketchup, and garlic juice. These acidic and reducing substances have certain anti-cancer properties. They form a protective layer on the surface of the meat, which can reduce carcinogens by 88% during grilling.
Keep the meat farther from the grill
Experiments have found that the farther the meat is from the heat source, the fewer carcinogens are produced. If sausages touch the fire directly, the benzo[a]pyrene content is 10.7 micrograms per kilogram. If the grill is raised to keep the sausages 5 cm away from the fire, the value drops to 0.67 micrograms, far below the 5 microgram limit in the hygiene standard for smoked animal products. If the barbecue device is modified to place the sausages to the side of the fire, the benzo[a]pyrene content is only 0.1 micrograms, which is equivalent to its original content in the meat. This means this grilling method produces almost no benzo[a]pyrene.
Eat more vegetables
Fresh green vegetables like lettuce, water spinach, as well as tomatoes, white radishes, and green peppers contain large amounts of vitamins C and E. The rich vitamin C can reduce the formation of carcinogenic nitrosamines, while vitamin E has strong antioxidant effects. This scientific combination can reduce the drawbacks of eating grilled meat.
If you are preparing your own barbecue, you need to pay attention to the above points. Try to choose the correct methods to reduce the risks. If you want to eat barbecue and use the right methods, you can improve the healthiness of the food and eat with more peace of mind. It's best to eat less from outside shops to prevent cancer.