Nowadays, Lu chuan has become a food that people will chase in four seasons. Although nutrition experts have repeatedly reminded that barbecue will produce carcinogens, this kind of food is really irresistible. The latest research found that in addition to causing cancer, barbecue adds another crime, which may cause gout.
The reason why barbecue is delicious is first related to aroma substances. In the process of food baking, the aroma substances produced will increase. Moreover, the sugar pyrolysis, oil decomposition and amino acid decomposition in food will also produce aroma substances. Secondly, when human beings finished eating raw food, the first thing they started to eat was the food baked directly with the help of fire. Cooking, frying and so on were gradually developed later, so human beings especially liked barbecue food.
The study found that the crime of barbecue was aggravated.
Carcinogens such as benzopyrene and polycyclic aromatic hydrocarbons produced by barbecue fumes have been criticized, and now barbecue has added another crime. A study by the Nutrition and Food Hygiene Department of Harbin Medical University found that the purine content of mutton, prawns, oysters and chicken wings can suddenly increase by more than one time after being roasted at high temperature. If the meat is eaten in excess, it will increase the burden on the body, and patients with hyperuricemia may induce severe gout. Especially seafood and mushrooms, the purine content is relatively high, and the purine content doubles after barbecue. At the same time, in the process of barbecue, the added condiments will also "encourage" the purine content of food. As a standard beer, the nucleic acid contained in it will eventually decompose into uric acid, and the combination of barbecue and beer will greatly increase the risk of gout.
In addition, the research team extracted PM2.5 particles from air samples collected from roadside barbecue areas, and found that open fire barbecue will release carcinogens such as benzopyrene and polycyclic aromatic hydrocarbons from charcoal, which can invade the human body through the respiratory tract and also enter the digestive tract by attaching food surfaces, increasing the risk of lung cancer, gastric cancer and intestinal cancer.
Remember to wash, marinate, turn, wipe and thoroughly barbecue.
If you are really addicted, how can you eat barbecue to be relatively healthy? A "wash", purine has good water solubility, you can wash the barbecue ingredients with clear water several times first, and soak seafood and meat in water as much as possible for a while; Second, "salting", the research of American Cancer Institute shows that salting can reduce heterocyclic amines formed in barbecue by 92%~99%, so ingredients can be salted in advance before barbecue; Three "turning", in the case of frequent turning, the surface temperature of meat is relatively low, the less carcinogens will be produced, and even heating will also reduce the baking time, but the premise is to ensure that it is cooked; Four "wipes", the purine content of the juice flowing out of the barbecue is also high. Take some oil-absorbing paper when eating the barbecue and wipe it with oil-absorbing paper before eating; Five "thorough", you must pay attention to cooking thoroughly when grilling. When adding charcoal halfway, it is necessary to avoid insufficient combustion and produce a lot of smoke containing benzopyrene. The barbecue should be sufficient and thorough, and the breast meat (such as chicken breast) should be baked for 14 minutes at a temperature of at least 74℃. Ribs take 4 minutes; Scallop (less connective tissue) only takes 2~3 minutes.
Have a pear after eating skewers.
According to the survey, polycyclic aromatic hydrocarbons (PAHs), a strong carcinogen that accumulates in the body, such as smoking or eating barbecue, will be significantly reduced after eating pears. In addition, eating fresh fruits and vegetables after skewering is very beneficial to the stomach. For example, bananas can inhibit the carcinogenic effect of benzopyrene to a certain extent. Fresh green leafy vegetables, such as lettuce and water spinach, contain a lot of vitamin C and vitamin E. Vitamin C can reduce the production of nitrosamines, a carcinogen, and vitamin E has a strong antioxidant effect.