On hot summer days, people enjoy eating barbecue and drinking draft beer. Medical experts suggest pairing barbecue with fruits and vegetables, which helps reduce the harmful effects of grilled foods and lower the risk of cancer.
Scientific experiments have proven that during frying and grilling, eggs and meat produce many biologically active decomposition products, such as oxides, which have significant toxic effects. If people frequently consume grilled foods, carcinogens can accumulate in the body, posing a risk of inducing stomach and intestinal cancer.
Experts have found that pairing barbecue with fruits and vegetables can help prevent cancer. Fresh vegetables and fruits are rich in vitamins C and E. Vitamin C can prevent the combination of nitrites and secondary amines in the stomach, thereby reducing the production of the carcinogen nitrosamine. Vitamin E has strong antioxidant properties. Many vegetables and fruits are high in fiber, which helps cleanse the intestines and promote the excretion of carcinogens. Therefore, when eating barbecue, options like wrapping meat in lettuce or drinking fruit juice are good choices.