Barbecue is not a health hazard

In Spain, the use of barbecue is associated with summer. Unlike the rest of the world, it’s generally uncommon at other times of the year, so eating it occasionally can reduce the risks posed by grilling.

Furthermore, the possible negative effects associated with it can be reduced if we can apply some of the recommendations discussed below:

– Store food in the refrigerator or away from heat sources when lighting a fire. It is important not to leave food at room temperature or near a heat source, as most microorganisms thrive at room temperature, so the risk of poisoning is higher if the food is not cooked properly.

– Substances presenting a carcinogenic risk:

1.- Classified as a probable human carcinogen (IARC-2A group), acrylamide is a chemical that forms in foods containing starch and is subjected to high Observed in toast or coffee etc. Acrylamide is primarily formed by the reaction of asparagine (an amino acid) with reducing sugars (especially glucose and fructose) as part of the Maillard reaction, a chemical reaction that causes foods to “brown or darken”, thereby producing color and flavor. A sensually pleasing aroma.

What’s more, a Harvard University study found that the smoke from grilling contains chemical compounds and fine particles that can increase the risk of diseases such as chronic bronchitis and even lung cancer.

2.- On the other hand, other ingredients such as fat or protein produce polycyclic hydrocarbon (PAH) substances when exposed to high heat, which increases the risk of colon and stomach cancer. Polycyclic Aromatic Hydrocarbons (PAHs) are a group of more than 100 different chemicals that are primarily formed during the incomplete combustion of organic materials such as coal, oil, gasoline and garbage, as well as other organic materials (tobacco, meat, etc.). BBQ, etc.). PAHs usually exist as a mixture of two or more of these compounds.

In order to reduce the risk and enjoy a family BBQ that is safe for the most vulnerable (i.e. children), the most appropriate advice is to:

– Alternate the food contained in the preparation: Choose vegetables or fish when grilling and avoid grilling only fatty meats.

– Place a tray under the food to catch fat droplets and prevent them from falling onto the fire. Also, to prevent the fat from dripping onto the embers, you can pre-salt the meat, this will prevent the fat from dripping as it creates a film that protects the food.

– if observed burnt or black food It is recommended to avoid consumption. It is recommended not to expose food directly to flames, and to use embers for cooking whenever possible.

– Make sure food is cooked properly This way the center of the food does not remain raw, for which it is advisable to make small cuts in the thickest part to allow the heat to penetrate and reduce the risk of food poisoning. Raw food must be refrigerated before cooking begins. If you have a refrigerator, keep it in the shade or use a cooler.

So, taking into account the often seasonal and occasional nature of Spanish barbecue, and applying the previously mentioned advice, it can be enjoyed with the whole family during the summer months.

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