Barbecue - how not to harm your health. Key cooking points

Barbecue has become one of the symbols of the May holidays - how not to harm your health at a spring picnic?

Many of us traditionally tend to spend the first days of May in nature. The long-awaited warm weather predisposes to open the “season of shish kebabs”. Juicy meat cooked on a fire, alcoholic drinks and good company help to distract from everyday worries and get positive emotions. But all these pleasures can be crossed out if you forget about the sense of proportion and the rules of safety, being in nature. Indigestion, alcohol intoxication, sunburn, insect bites - this is an incomplete list possible consequences. How not to harm your health by going to a barbecue?

Cooking a "healthy" barbecue

Barbecue is the "highlight" of most picnics. But fat is a serious test for digestive system. And especially, cooked on a fire. After all, when fat gets on hot coals, carcinogens are formed, which rise up and settle on pieces of meat.

The potential harm of the main dish of picnics can be reduced at the stage of preparation of the meat preparation. If you care about the figure, choose poultry meat for barbecue. But pork can also be made slightly dietary. To do this, before frying, marinate the meat in citric acid. Lemon will speed up the metabolism and help reduce the absorption of fats.

If you want to use beef, opt for veal. It is softer and easier to prepare.

To protect against carcinogens, marinate meat in sour marinade . It can be vinegar, kefir, wine, pomegranate juice and much more, which has high acidity. The meat, carefully soaked in the marinade, will absorb the beneficial substances. In addition, the marinade neutralizes microbes that are afraid of an acidic environment.

By the way, do not forget that barbecue can be prepared from fish, seafood, mushrooms, vegetables.

How to eat barbecue and not harm your health

Of great importance is how and with what you eat barbecue. This dish is not a frequent guest in our diet, so if the barbecue is properly cooked and consumed in a reasonable amount, it should not harm your health.

Most of the carcinogens are found in fried crust so it needs to be cut off and thrown away. The best snack for barbecues are fresh vegetables and greens. However, do not eat meat with tomatoes: they contain substances that can slow down the digestion of protein. Starchy and carbohydrate foods (potatoes, bread, corn) are not suitable as snacks. Also, do not mix barbecue with sausage, cuts, sprats and do not drink soda.

Don't season the meat spicy sauces, for example, ketchup, tkemali. They will further irritate the stomach.
The optimal portion of shish kebab is 200 grams. most suitable alcoholic drink dry red wine is considered under this dish. After the end of the barbecue feast, it is worth drinking. It promotes gastric secretion.

For people who have chronic liver diseases and gastrointestinal ulcers, it is better to cook chicken shish kebab, be sure to cut off the crispy crust and refuse hot spices and condiments.

Other health hazards at a picnic

"On barbecue" can suffer not only the stomach. One of actual problems May picnics - tick bites. The consequences can be very dangerous, because ticks are a carrier viral encephalitis and ixodid tick-borne borreliosis.

When going outdoors, prepare light-colored clothes with long sleeves, wear trousers. On a light background, it is easier to notice and remove the tick in time. Tuck your pants into your shoes while in the park or in the woods. Take with you protective equipment that repels insects and arachnids.

If the tick still sticks, make a loop of thread and tighten it around the tick's proboscis. Then put vegetable oil on the bite and gently pull the tick out. Disinfect the wound. If you doubt that it was completely removed, immediately contact the clinic.

Often, during outdoor recreation, we are faced with an allergic reaction to plant pollen. If you are prone to allergic reactions, it is better to choose clearings away from flowering trees and plants.

Another common problem for picnic takers is sunburn. It may seem that the May sun is not at all as dangerous as at the height of summer. However, ultraviolet rays are very intense in late spring. Therefore, take a protective skin cream with you to nature.

Compliance with these simple rules will help make your vacation safe and interesting.

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

Traditional lamb, 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 in large numbers proteins and useful amino acids, which we get with smoke-baked meat. Depending on the type of meat, the protein content in the right barbecue 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. Softness affects heat treatment: this is not a brew in which most useful substances flows into the broth, and not frying in oil, with 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 benefits of the latter, also called polyunsaturated fatty acids, in 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 contained in the composition. raw meat. The most useful of the minerals included in chemical composition barbecue, it is worth considering 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 barbecue also benefits: calcium improves bone condition, zinc increases potency and improves testosterone synthesis, potassium normalizes work nervous system.

5. Marinade.

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

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 great content 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. Because of hyperacidity its use has a rather bad effect on the condition of patients with gastritis and peptic ulcer stomach. However, this harm to barbecue from marinating will manifest itself only when it is used in large quantities and regularly.

With careful and infrequent savoring of well-roasted meat on a fire harmful properties kebabs do not even have time to somehow appear. But we will get pleasure and moral satisfaction from its taste. And since positive emotions are most directly related to health - physical and mental - delicious barbecue as holiday dish for a picnic 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 in detail this product. We will also try to figure out what exactly is dangerous or useful barbecue as a dish. The benefits of meat specific cases invaluable, but at the same time there can be harm.

Row research work, 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, which product contains least amount carcinogens, does not affect the waist, besides, it is 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 enough 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 fat, due to its origin, 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 kebab, but cooking will require a lemon juice marinade, or intervention 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 the meat especially popular for adherents. healthy eating. 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.

The latest scientific discoveries in the field of nutrition show that red meat contributes to the acceleration of the aging process. human body. 100g barbecue meat from young beef contain 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 useful product for humans, of course, if the meat is obtained from poultry not stuffed with antibiotics. It is worth noting that chicken meat is good for the heart, besides this variety meat is the very first product containing vitamin B6 (according to the amount of vitamin B6).

Chicken meat contributes to the restoration and normal functioning of the human nervous system, immune system due to the content of glutamine (protein). not without reason chicken bouillon 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 kind of meat for barbecue is potentially harmful, but in the absence of abuse and proper cooking 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 until 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 the fried open fire meat could 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 a health concern, to reduce these carcinogens by 90%, precook your meat in microwave oven for two minutes and then simply reheat like a kebab for flavor.

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

Shashlik is a dish, the most variety of options which can be found in most national cuisines peace. Despite this, in our country barbecue is usually associated with caucasian cuisine. It is believed that the word "kebab" itself 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 own juice chained in golden crust and is the main difference between shish kebab and other methods of processing meat.

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 are also capable of provoking the occurrence oncological diseases. To protect yourself from harmful effects negative substances, the fried crust can simply be cut off.

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 more nutrients derived 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 heat treated foods. Moreover, it is believed that properly prepared barbecue reduces the risk of cardiovascular diseases 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 flavor and nutritional values drastically reduced. 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 gourmet marinades and numerous condiments.

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 varieties of pork, they have great 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 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 simply chopped on small pieces Chicken. 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, red dry wine 125 ml, pomegranate juice 125 ml, turnip 8 pcs, lemon 1 pcs, hops-suneli seasoning 1 tsp, olive oil 3 tablespoons, salt and pepper to taste.

How to cook shish kebab: Cut the meat into a large bowl large pieces(cubes 5x5). 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. Clean up in cool place for the night.

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 useful homemade sauce to the barbecue. It doesn't take long, it can be prepared in advance and is much healthier than ketchup industrial production.

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 within 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

One of the main carcinogens in tobacco smoke is benzpyrene. There is it in any dishes fried on coals. With other cooking methods, it is not formed. It's all about the peculiarities of cooking barbecue. Fat dripping from meat onto coals undergoes pyrolysis, as a result of this process, benzpyrene is formed. With smoke, it rises and settles on the surface of the meat, accumulating in very decent quantities.

For example, in an experiment it was shown that in meat cooked on coals, benzpyrene can be up to 60 μg / kg, and sometimes even more. To understand how significant this dose is, here is the information from the World Health Organization: it is not recommended to consume more than 0.36 micrograms per day of benzpyrene, with an average level of 0.05 micrograms per day. That is, during one picnic, we usually exceed these doses many times over. Therefore, often there is a barbecue is not worth it.

How to reduce the formation of benzpyrene

• It is important to prevent dripping fat and meat juices from getting on the coals (or other heating element) and the resulting smoke from getting on the meat. To do this, you can use a barbecue with a vertical installation of skewers. So the fat will not undergo pyrolysis.
• It is better to choose meat that is leaner, since fats take a large part in the formation of benzpyrene.

Taste and color...

Another group of kebab carcinogens is called "heterocyclic aromatic amines" (HAA). The word "aromatic" in their name should be taken literally: they provide the famous aromas and taste of barbecue, as well as fried and baked meat. When frying and baking, HAAs are also formed, but in a slightly smaller amount. The thing is that GAAs are not synthesized on coals, but directly on the surface of meat: appetizing crusts and frying, in fact, are these substances. And the ways that reduce their formation inevitably change the taste ready meal. It may not be as intense, but the meat will still be appetizing.

GAAs are synthesized from creatine, amino acids, and sugars found in meat, poultry, and fish. By the way, there is no creatine in the liver and kidneys, so GAAs are not formed during their high-temperature processing.

How to cut a GAA education

• Reduce the temperature of the barbecue: increase the distance between the meat and the coals, do not allow open flames.
• Reduce the heating time of meat: frequent rotation on a skewer or skewer is better than cooking on a wire rack; Ideally, if the meat is turned over every minute.
• The US National Cancer Institute recommends placing the meat in the microwave for 2-3 minutes before grilling the meat, this will reduce the cooking time and can significantly reduce the formation of HAA (up to 95% according to some reports).
• Be sure to marinate the meat so that it becomes soft. So it will cook faster, and there will be fewer carcinogens in it.
• The best marinade- This is dry red wine or beer. They are rich in antioxidants that prevent the formation of carcinogens. If vinegar, then only natural (wine, apple, alcohol), but not table (it's just a solution acetic acid without any benefits).
• You can add some sugar to the marinade. IN pure form, and not in the way it is found in meat, poultry or fish, sugar inhibits the formation of GAA.
• Meat is better to choose soft, not frozen. The temperature for cooking it can be lower, and the time can be shorter.

Barbecue carcinogens most contribute to the development the following types cancer: large intestine, stomach, pancreas, prostate, breast, lungs, blood (leukemia).

To the heap

There is another carcinogen in kebab - acrylamide. True, it is much more fried potatoes, bread, cakes and other starchy foods. But it is not necessary to discount it, studies have shown that this substance damages genes. “They knew about the substance itself and even controlled its content in water, but for the first time acrylamide was discovered in products only in 2002 by Swedish scientists from Stockholm University,” says Candidate of Chemical Sciences Pyotr Obraztsov. - After about six months of intensive research, experts realized that acrylamide is synthesized when high temperature as a result of the reaction of the amino acid asparagine and sugars. That is, the formation of acrylamide and other harmful substances close to it is similar to the synthesis of GAA. Because of this similarity, all methods of reducing the GAA in kebab help with acrylamide as well.

Summer is the season for picnics, and it’s hard to imagine a trip to nature without barbecue. fragrant, mouth-watering dishes from meat, cooked on the grill, are loved by adults and children. It is only accepted that tasty food- harmful. 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. It's fried and fatty food, but beneficial features she has.

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 the usual roast beef or chicken. Yes, and meat cooked on coals is less high-calorie. Real barbecue- and at all diet 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 number dangerous 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 best. 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 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 for 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 it is better to roast other types of meat on coals. 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, 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 has published the results of a study in which the most dietary view meat was called rabbit 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 high content saturated fats that make you gain weight quickly. 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 mineral water by adding some mustard. This will make the barbecue more tender.

Calorie content of 100 g of shish kebab from pork ham- 280 Kcal, from the 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 shish kebab from lamb ham- 320 Kcal, from the 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 - dietary product, which 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 shish kebab from chicken breast- 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 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 kebab 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.

Don't Eat Before a Picnic 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, spicy seasonings, ketchup, spices, lemon juice can be replaced pomegranate juice or tomato paste.

Key cooking points

Before cooking, the meat must be thoroughly marinated. Soaking in 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. dilutes the gastric juice, and because of this, food is digested more slowly.

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