1. Try to choose legal business premises with certain sanitary conditions and avoid eating open-air barbecue. In the open air, the barbecue temperature is difficult to control, and the local temperature can easily rise above 300℃, so the risk of carcinogens is great. In addition, the temperature should be strictly controlled during barbecue to avoid burns. Once the meat touches the baking tray and turns black, it is difficult to avoid carcinogens.

2. If you cook your own barbecue, season it with garlic juice and lemon juice in advance and brush it with tomato sauce. While eating barbecue, squeezing some ketchup and lemon juice as seasoning can hinder the formation of carcinogens.

3, eat more fresh raw vegetables and fermented food, eat with barbecue, in order to get as many antioxidant and anticancer components as possible, as well as dietary fiber to promote the discharge of carcinogens. Barbecue is delicious, but don't eat it often. Don't ignore harmful substances just because they are not high in content. You know, the principle that quantitative change causes qualitative change also applies to health.

4, choose low-fat food barbecue to eat healthy, the first step is of course to know how to choose food. And many people like to eat roast chicken wings, but a chicken wing has 150 calories. To taste the aroma of roast chicken, you might as well choose chicken chops or chicken fillets, which can be a better substitute. As for the lady who wants to be the last, she needs some "green food" such as vegetable skewers and vegetable salads.

Four elements to reduce the harm of barbecue

Tomato. Arabs like to roast whole tomatoes with meat when they barbecue. This method is not only an exotic eating habit, but also scientific. Tomatoes contain anti-cancer substance lycopene. In recent years, more and more medical studies have pointed out that lycopene can protect cells from oxidation and slow down or prevent the progress of breast cancer, pancreatic cancer and other cancers.

Mashed garlic. Earl Harrison, a professor at Ohio University Cancer Center, pointed out that the more garlic you eat, the less potential carcinogens there are in your body. However, garlic should not be eaten by heating, and high temperature will destroy its anticancer activity and reduce its anticancer effect. I suggest that when you barbecue, grind garlic into mud and dip it in.

Lemon juice Westerners like to add lemon juice when eating barbecue, so we might as well learn from it. Lemon contains a lot of vitamin C and antioxidants, and eating lemon juice during barbecue can also reduce the harm of carcinogens.

Green leafy vegetables. When Koreans eat barbecue, they will roll it up with lettuce leaves, which is actually very scientific. Studies have shown that chlorophyll in vegetables can effectively reduce the toxicity of carcinogens, and the higher the chlorophyll content, the better the effect of eliminating carcinogen mutagenicity. In addition, green leafy vegetables are rich in vitamins and inorganic salts, which can effectively improve the problems of single barbecue category, unbalanced nutrition and easy to get angry.