1. After grilling, the nature of the food becomes more 'dry and hot'. Coupled with the use of various seasonings such as cumin, pepper, and chili, which are all considered 'heaty' ingredients, the food is very pungent and stimulating. This can greatly stimulate gastrointestinal motility and the secretion of digestive fluids, potentially damaging the digestive tract's mucous membrane and affecting the body's constitutional balance, leading to 'internal heat' or 'inflammation'.
2. Prone to parasitic infection: Grilled food is often charred on the outside but tender on the inside, with some meat remaining undercooked or even raw. If the undercooked meat is of poor quality, such as 'pork with cysticerci', the consumer could become infected with parasites, laying the groundwork for a condition like cysticercosis of the brain.
3. Hidden carcinogens: During the Maillard reaction, nucleic acids in meat, along with most amino acids when broken down by heat, produce substances that can cause genetic mutations. These mutagenic substances may lead to cancer. Furthermore, in the grilling environment, some carcinogens can enter the human body through the skin, respiratory tract, and digestive tract, inducing cancer.
4. Reduced protein utilization: During the grilling process, the "Maillard reaction" occurs. When meat is grilled on a barbecue, it emits an alluring aroma. However, as this aroma is released, vitamins are destroyed...