Healthy barbecue without carcinogens

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Barbecue is usually the main course of any picnic. But barbecue is not a healthy food, because:

• firstly, it is fried at a high temperature, which is dangerous due to the formation of carcinogenic substances in the product, the impact of which on the human body increases the likelihood of malignant tumors;
• secondly, shish kebab is usually prepared from red meat, which is a source of sialic acid (read more about this in the article "What is the harm of red meat")

But life is a process, not a result. And you can only enjoy the process of living it. Otherwise, in order to live to a hundred years, it will be necessary to give up everything for which you want to live to a hundred years. Therefore, we will try to find a middle ground in order to live tasty and fun, happily ever after. So that you can eat a healthy barbecue and... ride a bike.

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And science will help us with this! It turns out that scientists also love kebabs and even conducted several studies on how to reduce the harm from kebabs, making it useful by reducing carcinogenicity.

Cooking food at high temperatures increases the amount of carcinogenic agents called heterocyclic amines. Grilled and fried meats rank among the top carcinogens.

As it turned out, marinating barbecue before frying in beersignificantly reduces its carcinogenicity! And the most preferred marinade is dark beer. Red wine also showed good results, but the beer marinade remained unsurpassed in reducing the formation of carcinogens when cooking meat.

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A scientific study was carried out, which is called "Influence of beer marinades on the reduction of carcinogenic heterocyclic amines during charcoal roasting of pork meat". The study examined the effect of beer marinade on the formation of heterocyclic aromatic amines during charcoal roasting of pork skewers. In the experiment, samples of ordinary light beer, non-alcoholic beer and dark beer were examined.

All beers reduced the overall formation of heterocyclic amines in the finished kebab, with dark beer being the most effective with 90% inhibition!

Another study involved pan-fried beef steaks. It compared the effects of beer and red wine marinades on the reduction of heterocyclic amines. Culinary experiments were carried out under strictly controlled temperature and time. Marinating with both beer and red wine resulted in lower levels of carcinogens.

Numerous results have shown that beer may be more effective in reducing certain harmful formations.

Organoleptic analysis showed that the beer marinade is the most adequate to maintain the usual appearance and quality of the product when roasting beef steak in the pan.

Raw meat photo created by valeria_aksakova – www.freepik.com

Based on the above information, it can be assumed that the most useful and safe kebab will be chicken or turkey kebab, previously soaked in a dark beer marinade, since dark beer shows the best results in terms of barbecue carcinogenicity, and poultry meat is much preferable to red animal meat in terms of health and longevity.