Is a smoky barbecue bad for the body when eaten regularly?

Introduction: When many residents are bored or depressed, they choose to find comfort in the nearby barbecue restaurant. And the meat after the barbecue is one of the most common delicacy they choose.

Although there are many people who eat this type of late-night snack, some residents still do not approve of this food. This is because the meat will produce some harmful substances that are difficult to digest when it is grilled. Therefore, there are concerns that this food will damage people's bodily functions.

In fact, there is such an effect. The following is a brief introduction to you, so that readers can have an understanding in advance.

First of all. This is because this cooking method causes a lot of strange chemical changes on the inside of various meats. In particular, the skin of meat is easy to caramelize, and at this time, some cancerous substances will become more active, and once the human body ingests this ingredient, the cells in the body will appear cancerous fission.

The risk of eating a small amount is not too large, but the group that is often addicted to the mouth should pay more attention and be sure to check the body.

Secondly, in order to preserve a certain amount of water in this food, some residents stop roasting the meat before it is fully cooked. At this time, the bacteria in the food are not all dead, and once they are parasitic in the human body, people's intestines and stomachs will work haphazardly. If the disease in these areas becomes severe, the pain will increase, and it will become more difficult to adapt to eating in the future.

Therefore, people can consume it in small quantities or less often, and do not think that this is an exaggerated statement.

In addition, because the meat is exposed to oil fumes, some low-quality fumes can penetrate the food. These are the main factors that cause people to become yellow and cancerous. And there are a lot of harmful sub-salts in this meat that people can't get used to, which is not a regular organic salt, and if you overdo it, people's organs will quickly dry up.

Moreover, this food has a lot of seasonings, and these ingredients will gelatinize under the action of high fire, making people bloated.

Regular consumption will not only cause some harm to the body, but also lead to the occurrence of cancer, and also lead to the lesions of some other cells, which may lead to the occurrence of some other diseases.

If you make smoked meat at home, the content of harmful substances will be less, but it is not completely absent.

If it is a food such as industrially produced smoked meat, the content of carcinogens will be particularly high, and people with poor constitution are advised to avoid the intake of leafy bacon as much as possible.

I think that if you eat a lot of this kind of food, it will lead to an increase in the carcinogenic rate of the human body, and there will also be cardiovascular and cerebrovascular diseases.

1. Emitting toxic substances:

The fuel is in an incomplete combustion state during barbecue, and the choking smoke in the barbecue place often contains a variety of harmful substances, such as carbon monoxide, sulfur oxides, nitrogen oxides, strong carcinogens benzopyrene, dioxins and other substances, and also contains a large number of particulate matter, which not only pollutes the environment, but also harms the respiratory tract.

2. Air pollution:

According to the measurement, the concentration of benzopyrene in the barbecue area is times the national standard, and in the flue gas emitted by the barbecue stalls, benzopyrene exceeds the standard by 60 110 times. In terms of total suspended particulate matter, the emission concentration of the open-air baking stalls also seriously exceeded the standard, and it was a low-altitude emission, resulting in serious air pollution in local areas.

In addition, the barbecue stalls are all out at night, and there is a temperature inversion phenomenon at night, the air flow is relatively slow, and harmful substances are not easy to diffuse, so the pollution will be more serious than during the day.

3. Adsorption of dust:

Barbecue processing is mostly carried out in the open air, and the food is often covered with dust, and some barbecue stalls will use the used bamboo sticks again without cleaning, which is easy to "toxin" and produce bacteria.

Some small stalls use old bicycle spokes with high lead content to thread meat skewers, etc., and after grilling, the lead in the spokes can penetrate into the food, which can lead to chronic lead poisoning. Food is often heated unevenly during grilling, and the meat may not be cooked through, and the parasites that are not killed in it can infect the body.

4. Suffering from diseases:

If you inhale barbecue smoke for a long time, people have a great chance of suffering from lung disease, because many toxic substances are inhaled into the lungs, which causes great harm to everyone's health. In addition, barbecue smoke can also cause damage to people's heart function, and there may be a risk of heart disease in the long run.

The many toxic substances produced during the barbecue process can also increase people's chances of developing cancer, so barbecue smoke is no less harmful than the cigarettes that people usually smoke.

5. Contaminated food.

Benzopyrene compounds in food are mainly used to contaminate benzopyrene during smoking or high-temperature cooking. The main content of polycyclic aromatic hydrocarbons such as benzopyrene when cooking food at high temperatures: benzopyrene will be produced by high-temperature vegetable oil used many times, fried over-fried, and stir-fried foods.

The higher the temperature of the vegetable oil used in the repeated frying of food, the more benzopyrene will be produced. In addition, when the edible oil is heated to 270, the oil smoke produced contains compounds such as benzopyrene.

Charcoal is generally used for barbecue, which is not very harmful to the body, but any smoke is generally harmful to the body, because smoke is a solid small particle, and after a long time, it may enter the body through the respiratory tract.

The flavor of the barbecue does satisfy some people's special tastes. However, food after grilling is harmful to health. Since meat is grilled directly at high temperatures, the decomposed fat drops on a carbon fire, and then combines with the protein in the meat to produce a carcinogen called benzopyrene.

The biggest impact of this substance on the human body is its strong carcinogenicity and mutagenicity. In addition, some barbecues are made of metal skewers, and even some are discarded bicycle spokes, which are very easy to cause metal poisoning, especially lead poisoning, after repeated barbecue.

Harms: 1. When meat is grilled in the oven, the vitamins and amino acids created will be destroyed, and the protein will be denatured, which will seriously affect the intake of these nutrients.

2. Induce cancer, and protein-containing foods will be deficient in the heating process, resulting in a carcinogen of benzopyrene. If people regularly consume food contaminated with benzopyrene, carcinogens will accumulate in the body, which may induce stomach cancer and intestinal cancer.

3. Poisoning, in some barbecue stalls, the meat that was originally of poor quality tasted tender. Through investigation, the relevant food safety department of the Chong ethnic group found that the tenderness of the meat was caused by the excessive addition of tender meat powder by the operator. Tender meat powder generally contains nitrite and is consumed in excess.