How to bake meat and not harm health?

Undoubtedly, grilled charcoal meat baked meat (everyone’s favorite kebab or just a piece) is a very favorite dish. The smell alone is worth it! Yes, and there is a good reason to get together as a family or organization.

Unfortunately, this is not always the case. Happily for many, however, after numerous studies, have been found methods that help reduce the negative effects of eating fried and baked meat.

Several years ago, it was discovered that making protein-rich foods at very high temperatures encouraged the formation of chemical compounds in them, the use of which is associated with cancer. These substances are called heterocyclic amines. These are grown when the amino acids of protein and meat creatine (found in animal and poultry meat and very small amounts in fish) are heated to 190-200 degrees. It is believed that they cause cancer of the stomach, pancreas, colon, liver, and even organs in the mouth. The risk increases when the meat is fried in a favorite golden crust before cooking (remember in cookbooks: fry before the meat and then stew, cook, etc.).

Recent studies in Australia have shown that adding plants such as rosemary, basil, oregano, and thyme reduces the likelihood of heterocyclic amines when heated. There are other ways to protect your body when cooking meat. 1. Marinated. When meat is marinated before baking with the addition of antioxidant-rich garlic, onion, and turmeric, it not only improves its taste but also makes it safer.

Density also plays a role. The thinner the pieces of meat, the faster, and it will cook at lower temperatures. Therefore, the likelihood of heterocyclic amines decreases.

1. Avoid large amounts of fat. Don’t forget that fat isn’t always visible to the naked eye (everyone’s favorite pork neck for barbecue, unfortunately, isn’t the best option).

2. Frequency of flying. Again, you have to go against the rules, which say that you have to manage the minimum bar to avoid losing the juice. The researchers said: The more frequent, the better. Thus, the meat does not have time to heat up to high temperatures.

3. I have already written about rosemary, basil, thyme, and oregano above the fragrant shrub. I just noticed that it is better to use fresh than dry: duration and temperature. Be patient. Going silent – you will continue (you will live longer)—exactly those who say that coal should be a little smoldering. Well, don’t forget about frying before the oven.

4. Microwave. At the moment, the suspicion takes me because I don’t trust him. Still, they suggest heating for 2 minutes before baking in the oven to leave the juice (another question is how much it will be delicious afterward); Thus, heterocyclic amines are less likely to occur.

5. A tree instead of coal. When wood is burned, smoke is produced, which contains antioxidants. Well, while burning industrial coal, imagine.

I hope you take some precautions for the next picnic in the fresh air or just when cooking meat at home. Well, be sure to keep a dew kebab and some red wine. There are also many antioxidants.