Can you get sick if you eat barbecue food, and is it harmful to your body to eat barbecue food regul

Yes, I heard that it can cause cancer and is very unhygienic. It's not good for the throat, and it will grow beanie.

It is recommended not to eat, if you want to eat, just eat it once in a while.

Some people say that it's not good to eat too much barbecue, but this thing, how to say it now, it's not good to make too much of anything.

The effects of eating barbecue regularly on the body are mainly manifested in the following aspects:

1.Barbecued food usually contains high salt and oil, and regular use can cause diseases such as high fat and high blood pressure, and also increase the incidence of cardiovascular and cerebrovascular diseases.

2.Barbecue food will produce carcinogens in the process of grilling, and eating barbecue regularly will increase the risk of diseases such as bowel cancer and stomach cancer, and a lot of seasonings will be added during the grilling process to increase the burden on the kidneys.

3.The protein and fiber in barbecued food will be destroyed and denatured during the roasting process, which will reduce its nutrients, so it is not recommended to eat barbecued food frequently.

I rarely eat that, nothing delicious, and unhygienic, since I was a child they all said that eating a string is equivalent to smoking five packs of cigarettes, although a bit exaggerated, but can explain a point, eating that is not good at all, for the sake of their own health to eat less.

Eat often but not more, because often eat charcoal-grilled meat food, easy to catch fire, thus causing internal constipation disorder, eat in moderation, but not as a meal, in addition to eating barbecue try not to drink beer.

It has to be, it's not a good thing, and the general health idea is that it's okay to eat it once a month.

The meat is directly grilled over an open flame, and the fat in the meat drops on the fire to produce B(A)P, which is benzopyrene, which adheres to the surface of the food and is a polycyclic aromatin carcinogen.

And food baked in an oven without an open flame also contains the carcinogen heterocyclic amines. In particular, fish and meat foods rich in protein are more likely to be produced during high-temperature cooking. The formation of heterocyclic amines is closely related to heating temperature, cooking time and moisture content, the higher the heating temperature, the longer the time, the less moisture content, and the more heterocyclic amines are produced.

Therefore, cooking methods such as frying, roasting, frying, and roasting that are in direct contact with fire or in contact with hot metal surfaces can quickly lose water and have a high temperature, and the amount of heterocyclic amines produced is much greater than that of stewing, stewing, simmering, boiling, and microwave cooking and other cooking methods with lower temperature and more moisture.

In addition, starchy foods such as fragrant roasted sweet potatoes and potato chips that are fried, roasted, fried and burned will also have carcinogen acrylamide.