Many people have probably heard it. Or you already know that burnt parts of food, especially meat that has been cooked by grilling, contain carcinogenic substances. Therefore, we should not eat burnt, crispy, black food into the body. Some families go so far as to remove the skin. or the outer surface of the meat that has burnt and black marks before giving it to your child to eat Hopefully, they will provide their children with protein that is full of good nutritional value. Safe for the body

Cutting out burned areas reduces the risk of cancer.
It is a pity that Normal grilled food If it is fermented meat and is contaminated with residue. Even if we cut out the burned part We will also get residual contaminants from marinating the meat to make it tender. or substances that make meat red anyway Therefore, there is danger from meat that is not up to standard. Other substances are added Going in too much Therefore it is dangerous. And in the end, you may still encounter carcinogenic substances. Even after cutting off the charred parts.Report by ยูฟ่าเบท
Tricks for “grilling lovers” to help keep away from “cancer”
- Wrap the “meat” in foil. If you wrap meat in foil before grilling it, This will prevent the fat from the meat from dripping into the oven. Then there was carcinogenic smoke that floated back and clung to the meat.
- Turn the meat often so it doesn’t scorch. Give advice that We turn meat frequently while grilling to reduce scorching marks. It can help reduce the amount of carcinogenic substances that occur. Grill until the meat is cooked through low heat.
- This is because cancer is caused by meat being exposed to high heat. Fat stops going into the stove. Smoke becomes attached to the meat, so “grilling” can reduce the time that meat is exposed to high heat. It will reduce carcinogenic substances accordingly. For this reason, dietitians recommend cooking meat at low heat before grilling, such as by microwaving or steaming, to partially cook the meat. Helps reduce the time spent grilling.