While barbecue is tempting, it is harmful to health. If you must eat it, consider pairing it with the following ingredients to effectively reduce the health risks.
Tomatoes. When barbecuing, Arabs like to roast a whole tomato along with the meat. This practice is not just an exotic eating habit but also has scientific backing. Tomatoes contain lycopene, an anti-cancer substance. In recent years, an increasing number of medical studies have pointed out that lycopene can protect cells from oxidative damage and slow or stop the progression of cancers such as breast and pancreatic cancer.
Minced Garlic. Earl Harrison, a professor at the Ohio State University Comprehensive Cancer Center, noted that the more garlic one consumes, the lower the levels of potential carcinogens in the body. However, garlic should not be eaten cooked, as high heat can destroy the active anti-cancer compounds and reduce its effectiveness. It is recommended to crush garlic into a paste and use it as a dip when barbecuing.
Lemon Juice. Westerners often pair barbecue with a little lemon juice, a habit we can adopt. Lemons are rich in vitamin C and antioxidants. Applying lemon juice to grilled meat before eating can help reduce the harmful effects of carcinogens.
Leafy Greens. When eating barbecue, Koreans often wrap the grilled meat in lettuce leaves, a practice that 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 it is at eliminating the mutagenic effects of these substances. Additionally, leafy greens are rich in vitamins and inorganic salts, which can effectively address issues such as the nutritional imbalance and "heatiness" often associated with a barbecue-heavy diet.