1. After being barbecued, the nature of food tends to be hot and dry. Coupled with the use of various seasonings such as cumin, pepper, and chili, which are all considered "heaty" ingredients, the food becomes very spicy and irritating. This can greatly stimulate gastrointestinal motility and the secretion of digestive fluids, potentially damaging the mucous membrane of the digestive tract and disrupting the body's constitutional balance, leading to "internal heat" (上火).
2. Prone to parasitic infections: Barbecued 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 cysticercus" (米猪肉), consumers risk contracting parasites, which can lead to conditions like cerebral cysticercosis.
3. Hidden carcinogens: During the Maillard reaction, nucleic acids in meat, when heated and decomposed with most amino acids, produce substances that can cause gene mutations. These mutated substances may lead to cancer. Additionally, in a barbecuing environment, some carcinogens can enter the human body through the skin, respiratory tract, and digestive tract, inducing cancer.
4. Reduced protein utilization: During the barbecuing process, the "Maillard reaction" occurs. As meat grills on the stove, it releases an alluring aroma, but with this aroma, vitamins are destroyed, proteins become denatured, and amino acids are also damaged, severely affecting the intake of vitamins, proteins, and amino acids. Therefore, long-term consumption of barbecued food will affect the utilization of these substances.
5. Excessive consumption of overcooked, smoked, or grilled protein-rich foods, such as lamb skewers and fish skewers, can seriously impair the vision of adolescents and lead to myopia. Women who frequently eat fried eggs and meat increase their risk of ovarian and breast cancer. For instance, eating them every other day increases the risk of disease by 3 times compared to once a week, and by 5 times compared to once a month.
6. The source of the raw materials is shocking, and the hygiene conditions during processing are even more worrying.