1. Control the temperature of the baking tray: If you can control the temperature of the baking tray to keep it below 160 degrees, at least not more than 200 degrees, you can greatly reduce the production of carcinogens. Some barbecue restaurants in Korea do exactly this. The smoke from the grill is drawn from the bottom, and the temperature is effectively controlled to prevent the meat from burning.
2. Eat with fruits and vegetables: Fresh vegetables and fruits contain a large amount of vitamin C and vitamin E, of which vitamin C has the effect of blocking the combination of nitrite and secondary amine in the stomach, thereby reducing the production of carcinogens nitrosamines , and vitamin E has a strong antioxidant effect. Many common vegetables and fruits contain a lot of cellulose, which has a good cleaning effect on the intestines and can promote the excretion of carcinogens. Eating grilled meat wrapped in raw green leafy vegetables can also greatly reduce the toxicity of carcinogens. Studies have found that the higher the chlorophyll content, the better the effect of eliminating the mutagenic effect of carcinogens. So, those green lettuce leaves aren't just a plate garnish, they're actually an important part of healthy grilling. Koreans pay great attention to this and always serve bulgogi with plenty of raw vegetables, along with miso soup made from fermented soybeans and kimchi made from lactic fermentation. Eat grilled meat with ketchup and lemon juice to reduce the risk of carcinogens.
3. Chew slowly: Because there is peroxidase in human saliva, he can decompose some carcinogens in food, but the premise is that the food needs to be chewed more than 30 times in the mouth. Especially for children, whose digestive system is not fully developed, parents should remind them to chew slowly. At the same time, chewing slowly is also a kind of enjoyment, so that the delicious taste ripples on the tip of the tongue, and the lips and teeth are fragrant.
4. Choose meat with less fat: Although the fat will produce an attractive aroma during the barbecue process, it is recommended to choose less skin or parts with too much fat, because these decomposed fats drip on the fire Combined with the protein in meat, it will produce carcinogens. Choose low-calorie meats such as boneless chicken breast, duck breast, and lean beef.
5. Add vanilla seasoning: Because certain substances in thyme and sage can hinder the damage of heterocyclic amines to health: mustard can inhibit the damage to health caused by harmful substances produced during barbecue, and a small amount is enough. enough. Studies have found that marinating meat slices with garlic juice, cinnamon powder, rosemary, etc. can reduce the amount of carcinogens produced when grilling;
6. Fresh beer to roast poison: This is the way to eat German barbecue. This can make the heterocyclic amines eaten into the body lose their combat effectiveness. Of course, it must be fresh beer. Some non-alcoholic beverages have no such effect.
Grilling with a microwave oven: Grilling in a microwave oven solves the pollution of soot indoors when frying food in the past.
