Grilled food or food that has been smoked has a risk of exposure to 3 types of dangerous substances:
-Nitrosamines found in grilled squid, grilled seafood, and foods containing nitrates. which is a preservative such as fermented pork, sausage, bacon, ham, etc., can cause cancer. It may be one of the causes of liver cancer, esophageal cancer, and stomach cancer.
-Pyrolysis : Pyrolysis are mainly found in charred, grilled foods and can biochemically combine with DNA to produce mutagens.
-Polycyclic aromatic hydrocarbons are the starting substances of carcinogens. This is the same substance that smokes from engine exhaust, cigarette smoke, and industrial furnaces.
These 3 types of toxins occur while grilling food because fat or oil will drip onto the charcoal or stove, causing incomplete combustion and the formation of PAH substances. It rises along with the smoke that clings to the surface of the food and is found in large quantities. If grilled until burnt, if eaten regularly, there is a risk of developing various cancers.
Grilled-style food is probably the favorite menu of many people. Some people like it so much that they choose it as the main menu for gatherings at home. Despite how delicious this grilled food is, there are always warnings from experts and nutritionists that grilled food, if eaten frequently, risks causing health problems. So how to eat this style of food safely and without harming your health? Let's see how.
- You should choose a shop or grill in an area with good ventilation, with a fan or hood on the stove to reduce smoke because the smell of these smoke affects cancer as well. Meat fat dripping onto charcoal fires creates polycyclic aromatic hydrocarbons (PAH), which are as dangerous as toxic fumes from car exhaust pipes. Moreover, if inhaled in large quantities, it may result in cancer precursors.
- You should use an electric stove instead of using a charcoal stove because it can control the heat better.
-In the case of grilling on a regular charcoal grill, you should use compressed charcoal or hardwood firewood because the combustion will occur slowly and will not cause the fire to flare up or create heat that causes a chemical reaction, which of carcinogenic substances
-Before grilling food Raw materials can be wrapped in foil to prevent fat from the food from dripping onto the coals.
-Before grilling food, you should brush the grill with oil or butter first because the oil or butter will help reduce burn marks at the contact point between the meat and the grill.
- Meat that is grilled should be cut off from the fat portion first to reduce the amount of fat that will be added to the body. Reduce smoke generation from fat oil that drips onto charcoal. Additionally, grill meat should be above the flame and try turning it often to reduce the risk of burning.
-How to grill: Place pieces of meat and spread them out into sheets. There are no overlapping parts because this will allow the meat to receive the same amount of heat and cooked thoroughly, reducing the risk of burns
-When finished grilling or grilling, cut off the charred meat as much as possible before eating to help reduce carcinogenic substances that come from the burnt meat.
-You shouldn't eat grilling for too long in a row. At most, 2 weeks at a time is enough.
-Eating grilled food should be eaten with vegetables and fruits so that the digestive and excretory systems can work efficiently and can drive out toxins or carcinogenic precursors.
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