The benefits and harms of barbecue

Barbecue harm:

  • (substances that provoke cancer). They are contained in the vapors produced when grease gets on hot coals. Volatiles (namely) rise up, fall on pieces of meat and settle on them. Unfortunately, the beloved dark brown crust also contains carcinogenic elements.
  • If you fry the meat poorly, then various infections, E. coli that cause, may remain in it.

To whom and what kebabs are contraindicated:

  • It is better not to try lamb, which is difficult to digest, for those who have problems with the stomach and intestines.
  • People suffering from peptic ulcers and liver diseases should not eat kebabs with hot spices, ketchup, lemon juice.
  • Anyone should be used with caution by people with unstable acidity levels, because they can expect heartburn and bloating. In addition, such meat should not be washed down with wine: the meat can be broken down and absorbed more slowly, which again can lead to an upset stomach.
  • Doctors do not recommend often eating kebabs for people suffering from kidney disease and the elderly.

How to reduce the harm of kebabs:

  • On a picnic day in the morning, do not lean on fast carbohydrates – after a while they will provoke an acute feeling of hunger, and you can overdo it with kebab (it is generally recommended to eat no more than 200 grams of kebab at one meal).
  • Marinate the meat well! A quality marinade, especially a sour one, is partly a protection against carcinogens and against microbes.
  • It is better to grill kebabs on wood, not on coals. In addition, you should cook over the fire 20-25 minutes after using the liquid for ignition, so that its vapors have time to burn out..
  • If you can’t eat spicy foods, substitute tomato sauce or pomegranate juice for ketchups, spices, and lemon juice. The choice of sauces for barbecue is not limited to ketchup!
  • Cut off the fried crust and (horror!) Do not eat it.
  • Vodka paired with barbecue has a detrimental effect on the liver. However, for a better breakdown of fats, you can easily drink a kebab with vodka, but with a dose of no more than 100 grams. From alcoholic drinks, shashlik is best washed down with dry red wine. Many people drink kebabs with plain water, which is better than carbonated water, but it dilutes the gastric juice, which makes food not so intensively digested.
  • To reduce the harm of charcoal-cooked meat, eat any green vegetables and fresh herbs with it (cilantro, dill, parsley, wild garlic, lettuce).
  • Don’t eat tomatoes on meat – they contain substances that can inhibit protein digestion.
  • Shish kebab should not be accompanied by the same “heavy” snacks – sausage, cuts, sprats, which contain large amounts of salt and fat.

A few words in defense of kebabs:

  • A properly cooked kebab reduces the risk of heart disease and arthritis.
  • Meat, properly cooked on charcoal, retains more vitamins and minerals that are beneficial to humans than ordinary fried meat.
  • Charcoal grilled meats have fewer calories than grilled meats. By the way, a real kebab is a completely dietary dish, since it is baked, not fried.

It’s quite difficult to talk about the benefits of kebabs. However, if you follow the principles of their correct preparation and use, kebabs, at least, will not cause significant harm to health.

Leave a Reply