Is barbecue a stimulating food? How to choose beef for barbecue?

Before the barbecue, the barbecue restaurant will give you some side dishes such as spicy cabbage and seaweed, which you must eat. If you want to order some side dishes with the barbecue, try to order vegetables and fruits. During the barbecue, the store usually gives you some lettuce to wrap the meat. This is the most important part of the barbecue, so please be sure to eat a lot of lettuce. So is barbecue a stimulating food? How to choose beef for barbecue? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Is barbecue a stimulating food?

2. How to choose beef for barbecue

3. Nutritional value of barbecue

4. Harm of eating barbecue frequently

Is barbecue a stimulating food?

Barbecue is a stimulating food. In addition, the use of a variety of condiments, such as cumin, pepper, chili, etc., are all hot ingredients, which are very spicy and stimulating. They will greatly stimulate gastrointestinal motility and the secretion of digestive juices, which may damage the digestive tract mucosa, and also affect the balance of the body, causing people to "get angry".

How to choose beef for barbecue

Beef is the most difficult ingredient to choose, because it is very particular about the taste, fat, and meat quality. The best beef is the ribs, which are usually tender and a little tough. If you are in a regular market, you can buy leaner beef and ask the butcher for the barbecue, and he will usually choose it for you.

Why does the butcher have to make the selection? Because these people are very familiar with the texture of beef and can slice it along the texture. This way, the cut beef will not be tough, thick, or hard. The requirements for knife skills on beef are sometimes higher than the meat itself.

No matter what kind of beef it is, American beef, Australian beef, or Japanese beef, it is not suitable to be fully roasted, as this will destroy the tender and refreshing taste of the beef itself.

Nutritional value of barbecue

Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. The protein contained in meat products is high-quality protein, which not only contains a full range of essential amino acids in large quantities, but also in a proper proportion, close to the protein in the human body, and easy to digest and absorb.

The average fat content in meat is around 10-30%, mainly various fatty acids and triglycerides.

There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as 100 grams of fatty pork can provide 830 kcal of calories.

Meat contains about 1% inorganic salts, which are more in lean meat, especially in organs. For example, 100 grams of pork liver contains 25 mg of iron, and beef liver contains 5 mg.

Meat also contains more vitamin B1, B2, niacin, etc. For example, pork (fat and lean) contains 0.53 mg of vitamin B1, 0.12 mg of B2, and 4.2 mg of niacin per 100 grams. The content is higher in organs, especially the liver. Every 100 grams of pork liver contains about 2.11 mg of vitamin B2, which is 15-20 times more than that in muscle, and 16.2 mg of niacin, which is 4-5 times more than that in muscle. The vitamin B1 content in cattle and sheep liver is also 5-6 times more than that in muscle tissue. In addition, the liver also contains folic acid, vitamin B1B2, and vitamins A and D. For example, every 100 grams of pork liver contains 8700 international units of vitamin A, and sheep liver contains 29900 international units.

The sugar content in meat is low, averaging only 1-5%. According to the theory of traditional Chinese medicine, pork is slightly cold, has antipyretic function, and can replenish weak kidney qi; beef is warm in nature, can nourish the spleen and stomach, and strengthen the muscles and bones; mutton is hot in nature, and is suitable for people with weak body and cold stomach.

After cooking, meat can be made into a variety of delicious dishes with rich aroma and delicious taste, which can greatly increase appetite.

The harm of eating barbecue frequently

1. Damage to the digestive tract mucosa

After grilling, the nature of the food tends to be hot and dry. In addition, the use of a variety of condiments, such as cumin, pepper, and chili, are all hot ingredients and very spicy. They will greatly stimulate gastrointestinal motility and the secretion of digestive juices, and may damage the digestive tract mucosa. It can also affect the balance of the body and make people "get angry".

2. Susceptible to parasite infection

Grilled food is crispy on the outside and tender on the inside. Some meat is not fully cooked on the inside or is even raw. If the raw meat that has not been cooked is unqualified meat, such as "rice pork", the eater may be infected with parasites, which lays the hidden danger of suffering from brain cysticercosis.

3. Hidden carcinogens

The nucleic acid in meat produces gene mutation substances when it decomposes with most amino acids during the Maillard reaction, and these gene mutation substances may cause cancer. In addition, in the barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract, digestive tract, etc. and induce cancer.

4. Reduced protein utilization

During the grilling process, the "Maillard reaction" occurs. Meat emits an attractive aroma when grilled in the oven, but as the aroma spreads, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of vitamins, proteins, and amino acids. Therefore, long-term consumption of grilled food will affect the utilization of the above substances.

5. Affect vision

Eating too much protein food that is cooked, smoked or grilled, such as grilled lamb kebabs, grilled fish kebabs, etc., will seriously affect the eyesight of teenagers and cause myopia.

6. Susceptible to gynecological diseases

Women who frequently eat fried eggs and meat will increase their risk of ovarian cancer and breast cancer. For example, if they eat fried eggs and meat every two days, the risk is three times higher than once a week, and five times higher than once a month.

7. The source of the raw materials is shocking, and the sanitary conditions of the processing process are even more worrying.