Barbecue: harm and benefit. Indications and contraindications for the use of barbecue

With the beginning of the summer season, all vacationers have a lot of exciting and exciting activities, and, as a rule, one of the most common is a picnic, and barbecue has long been the number one dish at a picnic. In general, barbecue in a variety of variations is present in the cuisine of almost every country, but it so happened historically that it is considered an original Caucasian delicacy. The very name of this dish is translated literally as “a dish fried on a spit”, however, contrary to such a decoding, the meat for barbecue is not fried, but baked. This is all its charm: the meat does not lose its juicy fragrant juice and languishes on hot coals under a thick golden crust. We will tell about this amazing dish in this article “Useful and harmful properties of shish kebab”.

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Photo gallery: Useful and harmful properties of barbecue

There are few people who would not like barbecue. However, do not forget that this dish also hides a few delicate nuances worthy of your attention. One of them is the high content of carcinogens in shish kebab. The main harmful properties of barbecue are that when coal is burned, benzopyrene is released into the air, which, rising up with smoke, then settles on pieces of meat, making it not very useful for the human body. Approximately the same amount of carcinogens is contained in the overcooked meat crust, and this also applies to fish as well. It is not in vain that experts strongly advise cutting off the crust so as not to clog your own body once again. Of course, it’s a pity, because the crust is perhaps the most delicious in the whole barbecue, but health, as you know, is more important, and by indulging your stomach, you risk earning serious oncology.

It would also be a good idea to soak the meat before cooking in a freshly prepared marinade. It will not only reduce the content of carcinogens in meat, but also protect you from many harmful microorganisms, because they are very afraid of an acidic environment. Wine, juice or vinegar can be used as a marinade, as you wish.

Barbecue also has beneficial properties, for example, unlike fried meat, it does not contain cholesterol, and it is much tastier than boiled meat. It is believed that eating barbecue may even be beneficial and protect a person from arthritis and diseases associated with the cardiovascular system. But, of course, provided that the meat was cooked taking into account all the subtleties and nuances.

Unfortunately, despite the fact that barbecue is so loved by people of all ages, there are people who are not recommended to use it. This is especially true for those who have problems with the gastrointestinal tract.

The most important thing when cooking a barbecue is to choose the right meat for it. All your efforts will come to naught if it is tasteless, hard or frozen. In general, frozen meat is not recommended for kebabs, and it is not recommended for many other dishes, because their taste deteriorates greatly from such processing. However, freshly bought fresh meat is also not good; you should wait until the blood drains from it, then just marinate.

If the animal was old and sinewy, nothing can be done about it, such meat is no good, and neither seasonings, nor spices, nor marinade will save it.

However, even if the source material for your creation was selected taking into account all the nuances, it is never too late to spoil the taste properties of the barbecue. Such an incident can happen if you used kefir as a marinade, and serve a glass of wine with meat. From such a combination, not only a weak sick stomach can rebel, but even a healthy body. In particular, it will greatly complicate the life of the stomach. By the way, you need to be very careful with the choice of meat that will be prepared for a person with impaired digestion. For example, lamb shish kebab is unlikely to benefit him, because lamb itself is very heavy meat. Although, it should be noted that shish kebab using this particular type of meat is considered traditional; it is very fragrant, juicy and tasty, but it is also much more expensive than the rest.

But pork in this case is perfect. It is absorbed by the body much easier, but at the same time, its juicy, delicate taste and enchanting smell can drive any gourmet crazy. Marinating this meat will not take much time, and, believe me, it will more than pay off. It is even better to choose lean meat, and then there will definitely not be stomach problems.

Much less often, beef or veal is allowed on barbecue, although it contains many vitamins, minerals and trace elements that are useful for the human body. However, if you firmly opted for this particular type of meat, it is preferable to take veal - it is much more tender and softer.

Skewers of chicken, turkey, fish, seafood and mushrooms are considered very specific. If the first two types can still be understood, because white meat is quite tasty, although a little dry, then all the subsequent ones are considered delicacies, which not everyone can appreciate. A fruit kebab can be considered a completely extravagant type of kebab, although, in all honesty, calling it a kebab is not entirely fair.

Many properties of barbecue directly depend on what type of meat was used for its preparation.

Traditional lamb, which is considered a barbecue classic, is very different in its dietary properties from beef or pork, from which, in most cases, our compatriots cook barbecue. Accordingly, the dish itself after cooking will have different properties.

But at the same time, the method of cooking barbecue is one, and at the same time, both the benefits and harms of barbecue appear regardless of whose meat was used to cook it. It is about the harm and benefits of lamb, pork or beef skewers that we will talk about.

The benefits of barbecue

1. Proteins and amino acids.

First of all, it should be said about the large amount of proteins and useful amino acids that we get with smoke-baked meat. Depending on the type of meat, the protein content in the right kebab can be from 15 to 22%, and this is a benefit for the muscles, immunity and circulatory system.

2. Nutrition.

Further, the calorie content of barbecue is high. That is why it quickly saturates, preventing us from stretching the stomach, and provides energy. In the most traditional case - in order to graze the barbecue sources themselves, in the folk Russian version - for active hunting, fishing or good pastime in nature. The calorie content of pork or beef skewers per 100 grams is from 200 to 400 kcal.

3. Vitamins.

The benefit of barbecue is also that it even retains some of the vitamins that were present in raw meat. The softness of the heat treatment affects: this is not boiling, in which most of the nutrients flow into the broth, and not frying in oil, with the almost complete decay of vitamins. The composition of the kebab by the time it is removed from the fire retains B vitamins, vitamin A and vitamin F. The benefit of the latter, also called polyunsaturated fatty acids, is that it improves blood circulation and normalizes brain function.

4. Minerals.

Separately, it should be said about minerals. Nothing happens to them during cooking, and they enter our body in the same amount as they are found in raw meat. The most useful of the minerals that make up the chemical composition of shish kebab is iron - there is quite a lot of it here, and it is also easily absorbed. And after assimilation, it improves blood counts and helps to treat patients with anemia.

Other minerals in barbecue also benefit: calcium improves bone health, zinc increases potency and improves testosterone synthesis, potassium normalizes the functioning of the nervous system.

5. Marinade.

It is important to note the benefits of the barbecue marinade itself. Made from wine, the correct marinade for pork or lamb skewers is an additional source of bioflavonoids for the body, and formulated on kefir, it benefits the digestive tract with an additional portion of lactic acid bacteria that improve food absorption.

Speaking about the benefits of barbecue for health, one cannot but say that this barrel of honey, or rather, meat with marinade, has its own fly in the ointment.

What is harmful barbecue for the body

1. Carcinogens.

First of all, the harm of turkey or beef skewers is manifested in a high content of carcinogens. Almost all of them accumulate in a fried crust, so it is advisable to cut it off before eating the dish.

2. Cholesterol.

Also, the chemical composition of kebab contains a lot of cholesterol. Its harm is ambiguous - together with blockage of arteries, it helps to improve the production of sex hormones and restore body tissues.

3. Acidity.

And here again we recall the marinade for barbecue. Due to the increased acidity, its use has a rather bad effect on the condition of patients with gastritis and gastric ulcer. However, this harm from marinating barbecue will manifest itself only when it is consumed in large quantities and regularly.

With careful and infrequent savoring of meat well-fried over a fire, the harmful properties of shish kebab will not even have time to somehow manifest itself. But we will get pleasure and moral satisfaction from its taste. And since positive emotions are most directly related to health - physical and mental - a delicious barbecue as a festive picnic dish can be safely recommended to everyone. Benefit and pleasure from it are guaranteed.

Source http://sostavproduktov.ru/produkty/gotovye-produkty/shashlyk

All about barbecue: is the product useful or harmful?

With the onset of spring warmth, outings into nature become truly festive. Of course, often picnics are accompanied by the preparation of your favorite dish - barbecue. However, what kind of meat is preferable for cooking barbecue on a fire, and which variety is more or less dangerous, is an interesting question. Therefore, we consider it appropriate to review this product in detail. We will also try to figure out what exactly is dangerous or useful barbecue as a dish. The benefits of meat in specific cases are invaluable, but at the same time, harm can also occur.

A number of research works, during which it turned out that rabbit meat is the least dangerous for human health, made it possible to learn a lot. A published scientific report showed that rabbit meat is the most useful meat for humans, as it is best absorbed by the human body, digested by the digestive system. However, what product contains the least amount of carcinogens, does not affect the waist, and is also optimally suited for cooking shish kebab, beloved in the spring?

Lamb: benefits and harms

According to popular belief, lamb is quite fatty and heavy meat for the human digestive system, but in reality this opinion is rather erroneous. This is due to the fact that lamb is the only type of meat included in the so-called "energy" diet, common among US residents.

The essence of the diet is as follows: you need to eat foods that can help the human body convert calories into energy, while supporting the body with all the necessary qualities in the process of playing sports. With all this, it is strongly not recommended to eat lamb for food more than once a week.

It is also worth knowing about lamb that this meat contains a significant amount of lecithin, which helps a person to think quickly, while the meat is able to regulate the release of insulin. An interesting fact: lamb is the only product containing fluoride, through which tooth enamel is strengthened.

So, lamb for barbecue is a fairly safe product. 100 grams of lamb skewers contain 320 kcal of energy (ham), and the shoulder part in a similar portion of animal meat provides a person with the opportunity to replenish the vital energy reserve by 280 kcal.

Pork: benefits and harms

Do not hide the fact that pork for domestic citizens, and people from the CIS countries, is one of the favorite foods, especially popular among the representatives of the strong half of humanity. The popularity of pork during the entry of the "barbecue" season is incredible.

Interesting to know: pork contains arachidonic acid, which improves the production of female as well as male sex hormones. Lard contains much more arachidonic acid than meat itself. It is also worth noting that, due to its origin, lard is the only product that does not accumulate radionuclides.

With all the popular respect for this product, pork contains a fairly large amount of saturated fats that contribute to fats under human skin. However, there is also a trick on this score, invented not without the participation of human ingenuity - soaking pork in lemon juice, which makes it possible to speed up digestion and reduce fat absorption.

Thus, pork can be cooked in the form of a barbecue, but for cooking you will need a marinade from lemon juice, or the intervention of mineral water and mustard. 100 grams of pork skewers contain 280 kcal. Again, the calorie content of this product depends on the body part of the animal.

Beef: useful and harmful qualities of meat

Veal, as well as young beef, is famous for its high content of natural protein, which is necessary for humans. There are also iron and vitamin A in beef. All these qualities make meat especially popular for adherents of a healthy diet. However, it is worth knowing that the meat of an old animal tends to accumulate harmful saturated fats, as well as substances that can cause oxidative processes in the human body.

Recent scientific discoveries in the field of nutrition allow us to understand that red meat helps to accelerate the aging process of the human body. 100 grams of shish kebab meat from young beef contains about 250 kcal. Cooking beef skewers is not common due to the fact that the meat is essentially lean. However, for preparing a favorite May dish, beef is one of the most harmless options.

Chicken meat: benefits and harms

Chicken meat is a healthy product for humans, of course, if the meat is obtained from poultry that is not stuffed with antibiotics. It is worth noting that chicken meat is good for the heart, besides, this type of meat is the very first product containing vitamin B6 (by the amount of vitamin B6).

Chicken meat contributes to the restoration and normal functioning of the human nervous system, the immune system, due to the content of glutamine (protein). No wonder chicken broth can be found in many diets for people who have had infectious diseases. 100 grams of chicken contains an average of 140 kcal (depending on the body part of the chicken).

From the foregoing, it turns out that almost any type of meat for cooking barbecue is potentially harmful, however, in the absence of abuse and proper preparation, all meat varieties are acceptable for consumption.

Source http://foodtalking.ru/myasnye-produkty/shashlyk.html

The harm of barbecue for the body and is it of interest to many. Meat contains creatine, an organic acid that helps supply the energy used by muscle cells. When meat is cooked, a chemical reaction occurs that converts creatine into a group of compounds called heterocyclic amines. There is some evidence that these substances cause cancer at certain concentrations. Worried that the kebabs will be undercooked, many of us tend to cook while the meat is burned, so the level of formation of heterocyclic amines is high. In addition, since the meat is heated from below, the fat drips onto the coals, it burns, and the smoke rises up enveloping the meat. This smoke contains a large amount of polycyclic aromatic hydrocarbons from partially burned fats, and burnt carbohydrates are harmful to the body.

But so far, most of the studies linking heterocyclic amines and polycyclic aromatic hydrocarbons have been done in the laboratory using rats at very high exposure doses, but the harm of shish kebab for the body has not been explicitly identified.

How much barbecue do you need

How much you need to eat barbecue for harm to the body. Most people do not eat barbecue so often that grilled meat can significantly affect health. Even if you spend every Saturday afternoon in the sun, drinking beer and eating hamburgers, alcohol and cholesterol , it's more harmful to health , than the harm of barbecue for the body in the form of polycyclic aromatic hydrocarbons and heterocyclic amines.

But if you're health-conscious, to reduce these carcinogens by 90%, pre-cook the meat in the microwave for two minutes and then simply reheat it like a kebab for flavor.

Source http://havef.com/vreden-li-shashlyk-dlya-zdorovya/

Shish kebab is a dish, the most diverse variants of which can be found in most national cuisines of the world. Despite this, in our country barbecue is usually associated with Caucasian cuisine. It is believed that the very word "kebab" came from the Turkic language, being a derivative of the word "shish" - skewer and literally meaning "food fried on a spit." However, there is a certain inaccuracy here, since a real barbecue should not be fried, it should be baked. It is languishing on hot coals, when the meat is cooked in its own juice, chained in a golden crust, and is the main difference between shish kebab and other methods of meat processing.

What is harmful to health

If we talk about the dangers of barbecue for the human body, it means talking about carcinogens, namely benzopyrene. This substance is found in tobacco smoke and is part of the fumes that form when fat gets on hot coals. Rising up, it falls on pieces of meat and settles on them. No less harmful to health is the dark overcooked crust of shish kebab, whether it be red, white meat or even fish. The carcinogenic elements contained in it can also provoke the onset of cancer. To protect yourself from the harmful effects of negative substances, you can simply cut off the fried crust.

Marinade, especially acidic, is also a protection against carcinogens. It can be vinegar, wine, juice and more. Thoroughly marinated meat will not only be less carcinogenic, but also more useful, as it will contain large quantity useful substances obtained from the marinade. In addition, marinade is a kind of protection against germs and banal poisoning, because many harmful microorganisms are afraid of an acidic environment.

But there is a benefit

In general, eating kebabs in reasonable amounts and from time to time is unlikely to cause more harm than most other types of foods that have undergone thermal processing. What's more, properly cooked kebabs are thought to reduce the risk of heart disease and arthritis. However, depending on the type of meat and the method of pickling, it may be contraindicated for some categories of people.

Warnings and contraindications

For example, lamb is a rather difficult meat to digest, so its intake should be limited to those who have problems with the stomach and intestines. And any meat soaked in kefir should be used with caution by people with an unstable level of acidity, since heartburn and bloating can be the result of such a meal. In addition, this type of barbecue cannot be washed down with wine. This can cause digested food to break down slowly and be poorly absorbed, which can eventually lead to indigestion.

Which meat is best

Meat is the basis of barbecue, and its good choice is 80% of success. The meat must be fresh and chilled. Avoid using frozen meat, as its taste and nutritional values ​​are reduced significantly. The meat of a freshly skinned carcass is also not recommended, it should at least be allowed to lie down so that the blood drains, and then marinate it well. The taste of the meat of old animals will differ from the meat of young ones not for the better, and even the most exquisite marinades and numerous seasonings are unlikely to help here.

The most popular barbecue meat is pork

It pickles faster, the dish from it turns out juicy and soft. Pork consists of proteins that play an important role in normal human life, extractives, fat, mineral salts and water. It is better to give preference to lean pork varieties, they have an excellent taste and are easier to digest. This barbecue is very good for health.

Lamb shish kebab

Lamb is no less popular, but more exotic and not always available. This is a traditional choice for Caucasian or Central Asian barbecue. Its specific taste and aroma is a hallmark of a real barbecue.

Chicken or turkey is white meat, which is also suitable for barbecue. Moreover, it can be prepared not only from fillets, but also from drumsticks, wings, and chicken simply chopped into small pieces. White meat is not so juicy, but dietary.

In addition, shish kebab can be prepared from offal, fish, seafood, mushrooms and vegetables. There are even fruit kebabs, but of course this is already quite an amateur, and it is unlikely that such a dish can be considered a full-fledged kebab.

The most delicious pork skewers recipe

Ingredients: pork (neck) 2.5 kg, dry red wine 125 ml, pomegranate juice 125 ml, turnip 8 pcs., lemon 1 pc., hops-suneli seasoning 1 tsp, olive oil 3 tbsp. , salt and pepper to taste.

How to cook shish kebab: Cut the meat into a large bowl into large pieces (5x5 cubes). Peel the onion and cut into rings. Mix meat with onion, seasoning, salt and pepper. It is better to do it with your hands, applying a certain effort. In a separate bowl, combine wine, pomegranate juice and freshly squeezed juice of one lemon. Pour the resulting mixture into the meat and this time mix gently, being careful not to crush the meat. At the end add olive oil. Remove to a cool place overnight.

Warm up the coals, string the meat on skewers and cook on the grill for no more than 15 minutes, regularly turning the skewer over to prevent the meat from charring. Pour the remaining marinade into a bottle and use during cooking. Serve the finished dish with fresh or warmed vegetables and herbs on the fire.

Homemade Healthy Sauce

It will not be superfluous to also prepare a healthy homemade barbecue sauce. It doesn't take long, can be made ahead of time, and is much healthier than commercial ketchup.

Sauce ingredients: 0.5 kg tomatoes, 3 cloves of garlic, 1 onion, 3 sprigs of cilantro, 5 sprigs of parsley, dry spices, vegetable oil, salt, water. Cut the tomatoes into large pieces, and blanch in vegetable oil for 5 minutes. After grinding with a mortar or spoon, pour the resulting slurry with a glass of water. Chop garlic, onion, fresh herbs, combine with tomatoes. Salt, season with spices and boil for no more than 5 minutes. Sauce is ready, serve chilled. Bon appetit!

Source http://www.inmoment.ru/beauty/health-body/shashlik.html

Summer is the season for picnics, and it’s hard to imagine a trip to nature without barbecue. Fragrant, mouth-watering meat dishes cooked on the grill are loved by adults and children. Only it is generally accepted that tasty food is unhealthy. This statement is also typical for barbecues. Still, a lot depends on the choice of meat, marinade and proper preparation.

Beneficial features

Barbecue is not included in the category of healthy food. This is a fried and fatty food, but it has useful properties.

It is believed that when cooked properly, kebabs reduce the risk of developing cardiovascular disease and arthritis. Even in such a dish there are more vitamins and minerals than in ordinary fried beef or chicken. Yes, and meat cooked on coals is less high-calorie. A real barbecue is a dietary dish that is baked, not fried.

Possible harm

The harm of barbecue is associated with the presence of carcinogens in it - substances that provoke the development of cancer. They are contained in the fumes formed when fat comes into contact with hot coals. Health-threatening benzopyrenes rise and settle on pieces of meat. Therefore, it is not recommended to eat a dark overcooked crust - it contains the largest amount of hazardous substances.

There are those who refute the assertion that barbecue is carcinogenic. Carcinogens are actively formed when meat is fried in a pan in a large amount of oil. They also appear in the oil itself when it is heated, especially repeated. So meat cooked without oil contains much less carcinogens. Accordingly, the risk of developing cancer is lower.

The marinade in which the meat is soaked is also not the most useful product. The fact is that vinegar is often used. It softens meat fibers, and protects against harmful microorganisms, since many of them die in an acidic environment. This reduces the risk of poisoning, but you can not eat such kebabs often and in large quantities. Vinegar is harmful to the stomach and pancreas, liver, kidneys.

If overcooked meat is dangerous because of the content of carcinogens, then poorly fried meat contains pathogens of various infections, E. coli, which provoke the development of dysbacteriosis.

Video: Stalik: lamb skewers

Contraindications

Lamb is hard to digest, so people with gastrointestinal diseases are better off roasting other types of meat on charcoal. With an unstable level of acidity, do not abuse kefir marinade. It leads to bloating and heartburn. Drinking wine in this case is also not worth it - it will slow down the digestion and absorption of meat, which can also provoke indigestion.

With stomach ulcers, duodenal ulcers and liver diseases, you can’t eat kebabs with spicy seasonings, ketchup, and you should also refuse lemon marinade. Doctors do not recommend eating kebabs often for elderly and kidney patients, but occasionally they can be eaten.

What meat makes the most healthy barbecue?

The European Dietetic Association published the results of a study in which rabbit meat was named the most dietary type of meat. Scientists have proven that it is easiest for the body to absorb. Modern pediatricians recommend regularly feeding children with meat, and, in their opinion, it is necessary to start with rabbit meat. It cannot be called completely hypoallergenic, but it provokes allergies much less often than chicken dishes.

Beef

If you are going to use beef for barbecue, choose young meat. The old can have time to accumulate harmful substances and saturated fats, which provoke oxidation reactions and accelerate the aging process.

Young beef and veal are especially rich in high-grade, well-digestible proteins, and these are building materials for body cells. They also contain a lot of iron and vitamin A. In old meat

Calorie content of 100 g of young beef kebab - 250 kcal.

Pork

Sexologists advise eating pork skewers. Only in the fat of this type of meat is

arachidonic acid. It is necessary for the synthesis of sex hormones in men and women. Even among all products, only lard does not accumulate radionuclides.

Nevertheless, pork is dangerous for the figure due to the high content of saturated fats, from which they quickly gain weight. To curb this effect, it is worth soaking the meat in lemon juice. It activates the metabolism and slows down the absorption of fats. Lemon juice can be diluted with mineral water by adding a little mustard. This will make the barbecue more tender.

Calorie content of 100 g of pork ham shish kebab - 280 Kcal, from ribs - 320 Kcal, from the neck - 340 Kcal.

Mutton

It is believed that this type of meat is very fatty and hard to digest. This statement is only partly true. Of all the meat, only lamb was included in the "energy" diet, which is so popular among Americans. The essence of such a nutrition system is the use of products that help convert consumed calories into energy, which supports the body during sports.

Lamb is also rich in lecithin. This substance improves brain activity and regulates the release of insulin into the blood. Only in this type of meat there is fluorine, which is important for the strength of the teeth.

Calorie content of 100 g of lamb ham shish kebab - 320 Kcal, from a shoulder blade - 280 Kcal. It is recommended to eat such dishes once a week, not more often.

chicken and turkey

Poultry skewers are good for the heart. Only in our time it is difficult to find a chicken that is not stuffed with antibiotics. Good chicken is also high in vitamin B6, more than other meats. It is also rich in proteins that support the functioning of the nervous system, strengthen the immune system and help resist stress.

Turkey is a dietary product that is recommended for overweight. In terms of phosphorus content, it approaches in fish, and this element makes bones and joints strong. Recently, scientists have found that this type of meat contains a substance that improves the synthesis of melatonin, the hormone responsible for sleep. If you're having trouble falling asleep at night, it's good to indulge in some turkey skewers occasionally.

Calorie content of 100 g of chicken breast kebab - 100-120 Kcal, from turkey - 150 Kcal, from ham - 160 Kcal, from wings - 180 Kcal.

It is recommended to eat up to 250-300 barbecue per day. Everything superfluous will not only be deposited in the form of extra pounds on the hips and waist, but will also increase the risk of getting gout. Meat is rich in purines. They are broken down in the body to uric acid, the excess of which causes inflammation, swelling of the joints.

Marinade

Instead of vinegar as a marinade, doctors recommend using mineral water, yogurt and kefir (if everything is in order with acidity in the stomach), dry wine. The meat is tasty and cooked in its own juice. You can add onion, lemon, even kiwi. Adding one of the following spices - galangal, Chinese ginger or turmeric - will help to make the kebab more healthy.

What to eat and drink a dish

Beef, lamb, pork should not be eaten with foods that contain a lot of starch. These are potatoes, pumpkin, corn, squash - you can’t serve them with barbecue. The starch contained in such vegetables binds protein. As a result, the digestion of meat becomes more difficult.

But the barbecue goes well with green vegetables, white and red onions, fresh cilantro, parsley, wild garlic, lettuce, dill. They reduce the harm of meat cooked on coals and facilitate its digestion.

Before a picnic, do not eat fast carbohydrates, otherwise you will then feel an acute feeling of hunger and eat too much barbecue. Do not serve sausage, cuts, sprats and other "heavy" snacks with a lot of fat and salt to the main course. If you have stomach problems, hot spices, ketchup, spices, lemon juice can be replaced with pomegranate juice or tomato paste.

Key cooking points

Before cooking, the meat must be thoroughly marinated. Soaking in a good marinade (especially acidic) protects against germs, carcinogens, and poisoning. Harmful microorganisms do not survive in an acidic environment.

It is better to fry shish kebab not on coals, but on wood. Start cooking 20-25 minutes after using the lighter fluid - during this time its vapors will disappear.

Many people like to drink barbecue with alcohol. This combination destroys the liver, but to improve the breakdown of fats, you can drink meat with 100 g of vodka, and ideally it should be replaced with red wine. If you wash down the barbecue with water, let it be non-carbonated. However, it is better not to drink at all during meals. Water dilutes the gastric juice, and because of this, food is digested more slowly.

What is a May weekend without barbecue? Marinate the meat urgently and go to rest in nature! Opening the barbecue season, I talked with a nutritionist, a gastroenterologist Denis Fugol, who debunked the myths about this delicious fragrant dish and told which barbecue is the most healthy.

Myth one: there are a lot of carcinogens in barbecue

Meat on fire is a dish that people have been preparing since prehistoric times. As they say, they ate and did not know troubles. However, in recent years, humanity has simply become crazy in its desire to eat right, often exaggerating some ideas. One of them says that meat cooked on fire (grill, barbecue) contains a large amount of carcinogens and is therefore harmful. But is it? Our expert answers:

In fact, grilled meat is healthy, because it is prepared without the use of additional fats. You just need to know the measure and not overcook it. And, of course, you should not eat barbecue every day.

So, in comparison with meat cooked in a pan with butter or any other fat, barbecue looks much healthier. And if you do not want to eat carcinogens, just do not fry the meat until black.

Myth two: barbecue is harmful because of the marinade

What kind of marinades are not used for cooking barbecue! And onions, and tomatoes, and soy sauce, and ketchup, and mayonnaise, and vinegar ... Recently, more exotic options have appeared. For example, boiled coffee or black tea. At the same time, statements began to sound more and more often that marinades make shish kebab harmful. And indeed it is. However, this truth applies only to certain types of marinades ...

If you use ordinary salt, onions, tomatoes and other natural products as a marinade, barbecue will be useful. But marinades containing substances of chemical synthesis, for example, ketchup, mayonnaise, unnatural vinegar, are not recommended for meat preparation, Denis Fugol said.

Myth three: for barbecue it is better to take chicken and give up pork

It turns out the opposite is true. For barbecue, it is better to take good pork than a store-bought broiler.

The harm of pork is clearly exaggerated. In terms of fat content, it is comparable to chicken, - says the doctor. – Just use lean cuts of pork, such as the neck. And avoid fatty meats, such as hindquarters.

But the chicken, which many consider a dietary product, according to the doctor, is an allergen. It’s even worse if you use not a homemade village chicken, but a factory broiler in cooking barbecue ...

If it is a broiler grown using a growth stimulant and a growth accelerator, the meat will contain hormonal additives that adversely affect the human body and especially children. Such meat can change the hormonal background of the child. In addition, chicken contains a fairly large amount of fat, especially under the skin. Therefore, if you are on a diet, you need to remove the skin from the chicken, the doctor said.

A good diet barbecue, according to the expert, will come from rabbit meat. It is not only tender and tasty, but also non-greasy, contains a lot of iron and zinc, low allergenic. And don't be afraid of lamb.

It is believed that lamb is fatty meat. She's actually a dieter. Just do not use the back of the carcass, which contains fat tail fat, in the preparation of shish kebab, the expert said.

Myth four - shish kebab is poorly absorbed by the body

Of course, meat cannot be called an easily digestible food, including barbecue. However, its digestion can be greatly facilitated. Denis Fugol advises to leave aside white bread, which people often eat with barbecue. And put more greens and fresh vegetables (cucumbers, tomatoes, peppers) on your plate next to the meat. And if you really want bread - take a yeast-free oriental cake. Fresh herbs and vegetables contain organic acids that aid in the digestion of meat.

By the way, the inhabitants of the Caucasus always eat shish kebab in this way. At the same time, they are distinguished by excellent health and longevity.

Meat baked on coals in closed conditions or in the fresh air is one of the most beloved dishes among the people. It is interesting to know what are the benefits and harms of shish kebab and what properties its different types have.

The chemical composition of barbecue

It is impossible to give a universal chemical composition for barbecue - a lot depends on what kind of meat it is made from. However, some features unite any kind of this dish. So, the product always contains:

• high amount of animal protein - about 25% of the total;
• fats - about 40-50%;
• the minimum amount of carbohydrates - from 1% to 5%;
• vitamins - A, C, PP, E;
• trace elements: iron, magnesium, calcium, phosphorus and zinc;
• B vitamins and vitamin D;

The chemical composition largely depends on the marinade in which raw meat is pre-soaked.

Calorie barbecue

The nutritional value of the product also depends on what it is made from:

• The calorie content of pork skewers per 100 g is from 340 to 180 calories. The least calorie baked pork belly dish, the product from the neck of a pig has the highest fat content.
• Lamb shish kebab contains 320 to 220 calories per 100 g of baked meat. The most nutritious delicacy is obtained from lamb legs, and the most "dietary" - from the loin or collar.
• Beef kebab has a low calorie content - from 240 to 270 calories in a small portion of 100 g.
• Grilled chicken meat is the most dietary of all. Its nutritional value is only 100 to 220 calories, depending on where the meat is taken from for processing.

Important! The marinade adds calories to the barbecue. Marinades made from lemon or tomato juice, mineral water are considered the lowest in calories, and those made using vegetable oil or mayonnaise are the fattest.

What is useful barbecue

The product contains considerable benefits for the body - it can manifest itself with reasonable use:

• Shish kebab is a product with a high content of protein and amino acids. The benefit is that it promotes muscle growth, increases blood circulation and hemoglobin levels.
• The product is very nutritious. It is useful for those who seek to quickly and efficiently gain weight, and is also an ideal dish for outdoor recreation, as it quickly increases strength and gives vigor for a long time. Baked meat in small quantities is an excellent remedy for anemia.
• Vitamins and minerals in the product can significantly strengthen the body - increase immunity, improve the condition of bone tissues, and have a beneficial effect on hormonal levels. Shish kebab stimulates the synthesis of testosterone, which is valuable for men.

Is it possible to barbecue while breastfeeding

The product can hardly be called a dietary dish - it is rather food for perfectly healthy people. Whether it can be used by women during lactation depends on the type of meat.

It is better to exclude the classic barbecue during breastfeeding from the diet. First of all, it is too greasy and contributes to weight gain in mother and child, can cause colic in the baby. There is a risk of poisoning with overcooked or undercooked meat, and the most popular marinades based on vinegar, mayonnaise and other sauces can cause allergies in babies.

But at the same time, a nursing mother may well occasionally treat herself to a non-calorie, tender and well-baked chicken meat product in a healthy and safe marinade.

Is it possible to have barbecue for pregnant women and children

Barbecue during pregnancy is allowed in moderation - it can be a valuable source of protein, iron and other valuable substances. But you need to carefully monitor the quality of roasting, so as not to get poisoned by poorly processed meat, and avoid spicy and harmful marinades.

It is not recommended to give ordinary barbecue to children up to 12 years old - earlier, the child's pancreas cannot cope with an increased amount of fat in this product. Younger children, from 5 years old, can occasionally be given baked chicken meat. Moreover, it is better to cook it at home, and only warm it up on the grill.

Attention! Barbecue refers to products from the category of increased risk for the child's body. Before you treat your baby to baked meat for the first time, it is imperative to consult a pediatrician.

Which barbecue is better and healthier

It cannot be said that the meat of some animals is definitely better for cooking. But it is worth understanding what the benefits of each of the options are.

Benefits of chicken barbecue

The calorie content of chicken skewers is the lowest. Therefore, it is well suited for those who care about their figure. Chicken meat contains a lot of protein glutamine and vitamin B6, important amino acids and trace elements - calcium, cobalt, chromium and zinc.

The benefits and harms of pork skewers

Baked pork meat can be very useful or harmful. On the one hand, pork contains a huge amount of proteins, polyunsaturated fats, and mineral salts. Meat contains arachidonic acid, which is useful for male and female hormonal levels.

However, with excessive use of baked pork meat, rapid weight gain occurs. To prevent this from happening, it is better to soak the product in lemon marinade, which prevents the absorption of fats.

Benefits of beef skewers

The benefits of beef dishes are the high content of valuable substances in this meat. Vitamins A, PP and B, trace elements - iron, calcium, potassium and sodium - strengthen the body. In addition, beef protein is very well absorbed by the stomach and intestines.

Is lamb skewers healthy?

Lamb meat is a rather fatty product, but in small doses it will also benefit. The product activates the metabolic process and gives a strong charge of energy and strength. Lamb contains the valuable element fluorine and the substance lecithin, which is very useful for the brain.

Healthy barbecue marinade

The benefits of meat baked on coals directly depend on the composition in which the product was previously soaked. There are dozens of marinade recipes, but two can be considered the most useful:

• based on lemon - raw meat is processed with fresh fruit juice or plentifully laid in chopped slices;
• based on mineral water - meat is poured with natural water with a high salt content, for example, Borjomi or Essentuki.

The better to drink barbecue

Tasty and fragrant baked meat is often washed down with strong alcoholic beverages, but this is fundamentally wrong - the load on the liver is too great. It is better to use the dish along with red wine or juices. Great benefits are found in natural pineapple juice. The substances present in it contribute to the rapid breakdown of protein.

Recipe for barbecue on kefir

A popular way to process barbecue is kefir marinade, after which the meat becomes especially juicy and tender:

• The ingredients should be taken at the rate of 2 cups of kefir per 2 kg of meat - beef, lamb, pork or chicken.
• Before marinating, fresh meat is thoroughly washed, and then cut into small pieces, which will be convenient to string on skewers.
• After that, in a capacious container, the meat is poured with kefir. The container should be either plastic or enameled - in an iron dish the product will oxidize, its taste will deteriorate, and the benefits will become less.
• For high-quality pickling, it is quite enough to hold the pickled raw materials in the refrigerator for 3-4 hours.

As for heat treatment, it is no different from the classic barbecue recipe. You need to wait until the natural firewood in the grill burns out properly, and then add birch coals and smoke meat over them for 30-40 minutes, periodically turning over.

Advice! To improve the beneficial properties of the barbecue and its taste, you can add spices to kefir at the pickling stage - coriander, basil, herbs, cinnamon or even lemon.

Barbecue harm and contraindications

Despite the fact that the product contains benefits, it can potentially cause great harm. First of all, meat processed with oil becomes carcinogenic after baking - so it should not be overcooked and consumed in large quantities. A poorly fried product is dangerous for poisoning:

• Fatty baked meat is contraindicated for those who suffer from diseases of the stomach, liver and pancreas.
• With caution, you need to treat the dish with kidney ailments.
• The product in kefir marinade often leads to heartburn and indigestion with increased acidity of the stomach.

Advice! Even with good health, it is recommended to eat no more than 300 g of the product per day. In order not to accidentally exceed the dosage, it is better to eat barbecue on a relatively full stomach.

Conclusion

The benefits and harms of barbecue depend on the correctness of its pickling, preparation and use. If you carefully choose the most healthy varieties of meat, do not use harmful marinades, do not drink meat with alcohol and do not get carried away with it beyond measure, this dish will benefit the body.

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