Nutrition and Dietetics Specialist Stating that those who want to barbecue should pay attention to some points to protect their health, Dyt. Maria Tanoğlu Abdülmesih gave information about what should be considered for a healthy and delicious barbecue, saying, “Because if the right cooking methods are not followed, the enjoyment of barbecue turns into a health-threatening and carcinogenic risk”. Saying that the first and most important stage of cooking is 'to get the right meat from the right place', Dyt. Maria Tanoğlu Abdülmesih said, “The meat must be purchased from places where it is ensured that the meat is fresh. Particular attention should be paid to the fact that the cold chain is preserved in cabinets with a minimum of 4 degrees Celsius and that the shelf life is not exceeded. In order to reduce the risk from a microbial point of view, care must be taken in the preservation conditions.” Dyt. Abdülmesih said, “Because the risk of carcinogen formation in chicken meat is lower than in red meat. This effect increases even more when sausages and sausages, which cause various types of cancer, are barbecued. Therefore, do not choose processed meat products on the barbecue” and listed the things to be considered for a healthy barbecue:
"Clean the barbecue grill and other tools before you barbecue. Thus, old residues and oils do not get on your barbecue. Cleaning is an important part of making a hygienic barbecue,
If the meat comes closer to the fire more than 15 cm, the risk of carcinogen formation increases. To keep your contact with smoke and flame to a minimum, use a grill at least 15 cm above the coals instead of cooking over direct fire.
You can cook not only meat, but also vegetables or seafood on the barbecue. This helps maintain a nutritious balance. Cook the ingredients in order from low to high fat. If you are going to put vegetables such as eggplant, pepper, tomato on the barbecue, make sure to do them first. Then add fish, chicken, red meat, and at the end, if you want to consume it, add the sausage,
Polyric acid, one of the harmful chemicals Liquid hydrocarbons are formed as a result of the fat separated from the meat by the effect of heat, dripping on the fire, evaporating and reaching the meat again. Choose lean meats for less dripping. If your meat is oily, separate these parts.
Marinating the meat with spices such as bay, mint and thyme will increase the antioxidant effect. Marinating with spices, avoiding adding extra oil, provides a healthier barbecue by reducing the carcinogenic effect from the smoke. Cook your meat carefully, without burning it excessively,
Consume plenty of green salad with barbecue meat. Thanks to the antioxidant effect of vitamin C, it can be beneficial in minimizing the harmful effects of carcinogenic substances that may occur during the barbecue cooking of meat. For this reason, it may be beneficial to consume a salad containing plenty of green pepper and parsley, rich in vitamin C, besides barbecue meat. Barbecuing indoors causes smoke to accumulate and spread indoors.”
Read: 0
