Why didn t primitive people use barbecue to cook food to cause cancer?

The term cancer first appeared in the middle of 400 BC. Proposed by abcd, the father of Greek medicine (I'm too lazy to type). 。

Isn't barbecue carcinogenic? You say that primitive people can only barbecue, are they all getting cancer? Therefore, their offspring are all genetic, they eat pure natural and pollution-free, aerobic exercise for ten hours a day, and do not overeat.

How can we compare.

There is no data or report that says that barbecue is a cause of cancer. Primitive people roasted food over fire, to a large extent, also has many benefits: eating cooked meat is conducive to intake more nutrients and improve physical fitness; High-temperature processing of food also removes many harmful substances contained in meat.

There is no research into whether the death of an ancient person was caused by cancer, and there is no way to determine whether it was related to barbecue. The ancients barbecued and cooked, and on the whole, it was the progress of human society. Otherwise, human beings have been eating raw food until now, and I dare not imagine it.

"Barbecue carcinogenic" generally refers to the toxic and harmful substances produced by carbon used in barbecue in a high-temperature environment; Food grilled to burnt is harmful; The seasonings used may be unhealthy; Long-term high-fat diet is not good and other factors.

It is precisely because of the awareness of these problems that modern people have begun to introduce baking trays, electric grilling, and blowing away barbecue smoke and dust with large fans; and abandon burnt food; Seasonings no longer pursue heavy flavors, and begin to say no to pickled food; Promote taste, light diet, and so on.

Barbecue that does not pay attention to quality does have the disadvantage of inducing cancer. But it's by no means the only cause of cancer. Regardless of history, barbecue diet is a possible trigger for cancer, not a sufficient factor.

People who have been a lifelong fan of barbecue may not have cancer in their old age, but died in a car accident on crutches.

If primitive people had cancer, they would not have found out what the disease was.

Because the environment was different then.

Because the pollutants weren't so bad at that time.

Because carcinogenesis is influenced by a variety of factors.

Because at that time human resistance was very strong.

It should be that their organs are not fully evolved and are in the evolutionary stage.

Primitive people have all kinds of diseases, and it is possible that they died before they had time to get cancer.

Because the food that primitive people ate was more natural.

Because at that time human beings had a good physique.

It is true that primitive people get cancer much less ...... than we modern peopleBecause they will die from colds, fevers, infections, injuries, ......But you still have to fight the beasts ......

There were no antibiotic ...... back thenEven if it's a serious inflammation, it's basically hopeless ......With so many ways to die, there are fewer ...... for cancer

In our modern times, there may be fewer and fewer causes of death on a large scale, and we really have no other way to die, except that cancer is not easy to find and not easy to find, so we can only die of cancer......

Hello! In fact, primitive people also got cancer. It's just that I didn't know I had cancer because of the underdevelopment of science at that time. Otherwise, the life span of primitive people is so short, to a large extent, it has to do with roasting and eating food all day long.

Primitive people don't seem to use coal to grill meat, right? It's like putting meat on a stick and roasting it on a burning fire, because our fires are not natural, like firewood or something, and we use coal, which can cause cancer! It's mainly because it's the *** that makes people prone to cancer.

Let me tell you, kid, there were no cancer cells at that time!

The main contents of benzopyrene in barbecue are: the charcoal used in barbecue contains a small amount of benzopyrene, which can invade the food with smoke at high temperatures. When roasted, the oil dripping from the meat is caramelized in the fire, creating a thermal polymerization reactionThe benzopyrene formed adheres to the surface of the food

Fish and meat also produce benzopyrene when the sugars and fats contained in it are not completely burned. When the food is carbonized (the food is evaporated with water, which can be simply understood as paste), the fat is cracked due to high temperature to form benzopyrene.

We can avoid the barbecue outside, but the fumes at home are every day。China's unique cooking style is an important factor in the high incidence of lung adenocarcinoma in women. Therefore, when cooking, we must do a good job of exhausting fumes and ventilation, and at the same time reduce high temperature, long time, and more cooking methods.

Drinking with friends is one of life's great joys. Eating it once in a while obviously doesn't hurt. Moreover, all carcinogens are qualitatively changed only through the accumulation of time and quantity.

Pay attention to the points mentioned in the article to minimize the harm.

Try to choose the electric grilling method. Compared with roasting directly on a charcoal fire, electric roasting is much healthier and more environmentally friendly. Don't eat the mush.

Don't be reluctant to eat it in order to deliberately pursue the crispiness after burning, pick it up and eat it quickly when it is cooked, otherwise the lamb skewers in your mouth will be attacked by others! In addition, the content of benzopyrene in burnt meat products is high, so you must not eat the blackened parts of the grilled meat.

In other words, the temperature and time of roasting will have an impact on the amount of benzopyrene in the food. The higher the temperature and the longer the time, the higher the benzopyrene produced. Under the electric grill of 180, the chicken wings were roasted after about 18 minutes, and under the electric grill of 230, the chicken wings were roasted after about 12 minutes, and the benzopyrene content of the chicken wings was not detected when they were just cooked, and the content of benzopyrene increased with the increase of roasting time after roasting.

All carcinogens accumulate over time and in quantity to produce a metamorphosis that benzopyrene adheres to the surface of food.

The meat is grilled directly at high temperatures, and the decomposed fat is dropped on a charcoal fire, and then combined with the protein in the meat to produce a carcinogen called benzopyrene. If people regularly eat barbecue food contaminated with benzopyrene, carcinogens will accumulate in the body, inducing stomach cancer and intestinal cancer.

Based on animal experiments, the American Association of Cancer Medicine has shown that charcoal-grilled foods can cause cancer in animals. Strongly and publicly urge everyone to "eat less" charcoal-grilled food. In fact, the problem of charcoal grilling is not the food, but the oil juice and sauce added to the food, these oil drips on the charcoal fire, and after heating, it will produce thick smoke and is a carcinogen.

When grilled, the oil dripping from the meat is caramelized in a fire, creating a thermal polymerization reaction that forms carcinogenic compounds that adhere to the surface of the food.

When it's cooked, pick it up and eat it quickly, otherwise the lamb skewers in your mouth will be started by others! In addition, burnt meat products contain higher levels of benzopyrene.

All carcinogens are qualitatively changed only after the accumulation of time and quantity.

I think there must be, so don't eat barbecue too often, it's very bad for your health.

The fat is broken down and dripped on a charcoal fire, and when combined with the protein in the meat, a carcinogen called benzopyrene is produced.

Barbecue will not cause cancer, unless you eat fake mutton, in fact, barbecue carcinogenicity refers to the charcoal barbecue output of barbecue smoke, barbecue smoke contains a carcinogen called benzopyrene, long-term inhalation is not good for the body. Otherwise, Beijing Jingjian Pengda indoor barbecue equipment has been sold so hot in recent years, and barbecue stalls and charcoal barbecue will withdraw from the rivers and lakes in the future, and electric barbecue is the trend

Eat barbecue when you lack water, don't you have to drink a lot of water to eat barbecue?

I eat too much barbecue at the roadside stall, which is super bad for my health.

The health hazards of barbecued food are mainly as follows:

1.Reduced protein utilization: during grilling, the "Maillard reaction" occurs.

With the release of fragrance, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of the three. Therefore, eating barbecue can affect the utilization of the above substances.

2.Carcinogenicity: The nucleic acids in meat in the Maillard reaction, along with most amino acids, produce genetic mutant substances when they are heated and decomposed, which may lead to the occurrence of cancer.

In addition, in the barbecue environment, there will also be some carcinogens that enter the human body through **, respiratory tract, digestive tract and other ways to induce cancer. Since the meat is grilled directly at high temperatures, the decomposed fat drops on the charcoal fire, and the thermal polymerization reaction produced by the caramelization of the food fat combines with the protein in the meat, which will produce a highly carcinogenic substance called benzopyrene, which adheres to the surface of the food. Some people have measured the amount of phenylpyrene in the charred crumbs adhered to the iron skewers used for barbecue as high as 125 micrograms per kilogram.

During the peak period, it not only endangers the eaters, but also the passers-by.

3. Induce gastric cancer and intestinal cancer.

If people like to eat barbecued food contaminated with benzopyrene, carcinogens will accumulate in the body, which is at risk of inducing stomach cancer and bowel cancer.

At the same time, there is another carcinogen in barbecued food - nitrosamines. The curing process before the meat skewers are grilled is prone to nitrosamines.

It is said on the Internet that eating too much barbecue will cause cancer.

The World Health Organization (WHO) has released the results of a three-year study that says that barbecue food produces carcinogens that are toxic, and that "eating barbecue is equivalent to smoking." A report from a research center in the United States even said that eating one roast chicken leg is equivalent to smoking 60 cigarettes. Women who eat barbecue regularly are twice as likely to develop breast cancer as other women.

Eating more barbecue is easy to cause cancer, because the meat is grilled directly at high temperature, the decomposed fat drops on the charcoal fire, and then combines with the protein in the meat, it will produce a carcinogen called benzopyrene. Experts explain that if people regularly eat barbecue food contaminated with benzopyrene, carcinogens will accumulate in the body, and there is a risk of inducing stomach cancer and bowel cancer. At the same time, there is another carcinogen in barbecued food - nitrosamines.

The reason why barbecue food cannot be eaten more is mainly because its fat content is too high, extremely unhygienic, and it is not easy to digest, in addition, because the stall owner adds spices and other substances to the grilled food during barbecue, therefore, the fat ingested by the human body will denature in the body, which will lead to the occurrence of cancer. To show you this substance, benzopyrene.

Benzopyrene is a class of polycyclic aromatic hydrocarbon organic compounds with obvious carcinogenic effects, which are formed by the combination of a benzene ring and a pyrene molecule. More than half of the more than 400 major carcinogens that have been detected are compounds in the class of polycyclic aromatic hydrocarbons. Among them, benzopyrene is a strong carcinogen.

Benzopyrene can be produced from cigarette smoke and high-temperature vegetable oil that has been used many times, burnt food, and overfried food.