The most harmful barbecue is obtained from fatty meat. About this in conversation with “Izvestia” Oksana Mikhaleva, a nutritionist and endocrinologist at the SM-Clinic, PhD, warned.
She recalled that shish kebab itself cannot be called a healthy dish. This is due to the fact that open fire and smoke form harmful substances on meat – polycyclic aromatic hydrocarbons.
At the same time, most PAHs are formed when roasting fatty meat over a fire. Thus, the fatter the meat for barbecue, the more harmful the finished dish becomes.
In order not to cause severe damage to your health, the nutritionist advised grilling turkey skewers, white chicken or lean beef. In addition, the right marinade will help reduce the amount of carcinogens in food.
“Sour-milk products (for example, kefir), as well as dry wine, apple and grape vinegar, and lemon juice can be considered a good marinade for barbecue. They contain antioxidants that slow down the rate of formation of PAHs when frying meat”Mikhaleva concluded.
Earlier, Roskachestvo expert Natalya Zavyalova told which kebab is the easiest way to get poisoned. She recommended not to marinate meat in sauce with mayonnaise.
