On May 1, most Romanians choose to warm the barbecues on the green grass. A doctor explains how the meat should be prepared so that they do not endanger the health of humans.
How to prepare the meat on the photo barbecue: Shutterstock
Andra Balcangiu-Stroescu, specialist nephrology, diabetes, nutrition and metabolic diseases, explained to News.ro that it is not recommended that the fire burn on the grill, because, thus, certain toxic compounds are released.
“First of all, we must say that a lean meat barbecue if it is correctly done, it is a Healthy method to take a lunch, whether we are talking about a holiday or a day of the week. But the way this barbecue is made is very important. The meat should not be made with direct flame, because the meat burning can be accelerated. When the meat burns, chemical compounds are formed. Because it is May 1, we think first of all the sausages, small and so on. These products have nitrite composition because it is processed meat. Nitrites, on the barbecue, when boiling, lead to nitrosamine formation. These nitrosamines are compounds with toxic potential, they are toxic substances that can lead over time to cancer types”, Explained the doctor.
The doctor also explains what a greater amount of bicarbonate means for health.
“There is bicarbonate in small because this is the Romanian recipe. The quantity matters a lot. When the amount of bicarbonate is increased, a real problem for patients with hypertension, with heart failure can occur here, because it comes with a sodium surplus, the taste may also be modified. Returning to what I said about burning the meat, a larger amount of bicarbonate in small leads to accelerating the burning of the meat, and from here also derives the health risks”, He said.
How can the meat burning process be slowed down
The doctor says that it is indicated in the grill meat, which can slow down the meat burning process.
“Even if we talk about lean meat or meat with a little fat, we can say that there is a health risk if we burn the meat on the barbecue. We can use different marinas to come with an extra antioxidants, marinated with lemon, from different herbs, we can put parsley, thyme on the meat. If we used to make marinade with olive oil, and here is a discussion because olive oil should not be used in preparations that reach high temperatures. And in this situation the olive oil can lead to the formation of toxic compounds. We use it when we mess or salads. In salads it does not support a preparation process. Marines, herbs can influence this process of burning meat by decreasing the possibility of burning. The meat must be turned as often as possible on the grill to avoid burning“, The doctor said.
What the perfect plate looks like
Andra Balcangiu – Stroescu also explained what a “perfect plate” should look at the table:
“We have to be careful, regardless of the mass we have, to form the perfect plate. Half a plate we put the vegetables, non -amidonous, and here I think of tomatoes, cucumbers, pumpkin, green salad, onion, everything we find during this period, on a quarter of a plate, we put the source of protein, in this situation a barbecue but correctly made, and on a quarter of the plate, we can put on the carbohydrate. Between whole bread, whole rice, whole pasta and why not, potato, but not fried, prepared in another way ”.
