The most popular picnic dish is shashlik. Only vegetarians can refuse it. Juicy meat with a tender crust, smelling of smoke, has an incredible taste. At the same time, not everyone knows what is useful and harmful to barbecue.
The benefits of barbecue
Well-cooked meat kebab will give odds to any, even the most refined dish. Its aroma instantly increases appetite. The taste gives pleasure.
Shish kebab cannot be classified as a healthy food, however, it also has its own advantages. Meat cooked on the grill, with real coals and natural smoke, retains significantly more trace elements than the usual fried or stewed pork, lamb or beef. The calorie content of barbecue is also much less than that of any other meat.
Note! Some nutritionists claim that a well-prepared kebab can significantly reduce the risk of cardiovascular disease and arthritis. Despite the existing advantages, you cannot overdo it with this dish. It is important to know when to stop.
Shish kebab harm
Shish kebab carries much more harm than good. Meat is cooked in vapors that occur when fat and marinade come into contact with hot coals. Benzopyrenes, and this is a substance of the first hazard class, rise upward, settling on the meat. Most of all carcinogens are contained in the aromatic shashlik crust. All this increases the risk of developing cancer. Moreover, the compounds present in the smoke can provoke the occurrence of DNA mutations.
If the pieces are poorly fried, then they may contain substances that cause dysbiosis and poisoning in a person. Some people are not allowed to eat kebabs at all.
Shish kebab is not recommended for diseases:
- stomach,
- pancreas,
- liver,
- gallbladder,
- kidneys.
How to make kebabs less harmful
The most famous carcinogens found in kebabs are heterocyclic aromatic amines (HAA). Their amount in a meat dish can be influenced.
To reduce the formation of heterocyclic aromatic amines, you need to:
- Marinate the meat well to shorten the charcoal cooking time. You can add 1 tsp to the marinade. granulated sugar. It will help slow down the formation of carcinogens.
- Reduce the cooking temperature of the meat. This can be achieved by preventing the occurrence of fire and by increasing the distance between the skewers and the coals.
- Reduce the heating period for the product. The meat must be turned over every minute.
- Before frying, place the pieces of meat in the microwave for 3 minutes to reduce contact with coals and smoke. This, according to experts from the US National Cancer Institute, will help reduce GAA education by 95%.
These recommendations will reduce the content of harmful substances in the kebab, and, accordingly, make it a gentle dish for the human body.
