Recently, the topic of the origins of barbecue in China has sparked heated discussions, mainly focusing on the Jiahu sites in Xuzhou and Henan. There is a view that Xuzhou is the birthplace of barbecue, and the portrait stone unearthed in the Han Dynasty clearly depicts the scene of barbecue kebabs, which shows that at least in the Han Dynasty, the barbecue culture in Xuzhou has been relatively mature, and Peng Zu, who is respected as the person of Xuzhou, is widely regarded as the ancestor of Chinese barbecue. Another theory points to the Jiahu site in Henan, where the charred animal bones found 9000 years ago mean that the history of Chinese eating barbecue can be traced back to the early Neolithic Age, or even earlier, showing that barbecue is one of the most primitive and common cooking methods of humans.

The health risks behind the barbecue

Although the barbecue is fragrant, it hides many health risks. When meat is roasted at high temperatures, two potential carcinogens are produced: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Polycyclic aromatic hydrocarbons (PAHs) are the first chemical carcinogens to be recognized, and heterocyclic amines have also been shown to pose a carcinogenic risk to humans. These substances can damage cells and genes during human metabolism, increasing the risk of cancer. Studies have shown that people who regularly eat a lot of barbecued meat have a much higher risk of stomach cancer, bowel cancer and other digestive cancers than the general population. Imagine that every bite of barbecue you eat may unknowingly bury hidden health hazards, isn't it a little scary?

Advice on how to deal with the health risks of barbecue

• The food should be reasonable: Eat more fruits and vegetables rich in vitamin C, such as oranges, lemons, broccoli, etc. Vitamin C has an antioxidant effect and can inhibit the formation of carcinogens to a certain extent. You can have a plate of cold broccoli or an orange salad while eating barbecue, which can not only relieve greasy but also reduce health risks.
• Change the way you cook: The meat can be preliminarily processed in the microwave or steaming to reduce the time spent on a charcoal fire. This greatly reduces the generation of harmful substances. For example, you can microwave the meat for a few minutes in advance and then grill it over charcoal to preserve the flavor of the barbecue and reduce health risks.
• Control the frequency of consumption: Don't think of barbecue as your main diet, just eat once in a while to satisfy your cravings. If you eat barbecue regularly, your body can't stand the long-term attack of these carcinogens.
• Ingredients and seasoning selection: When eating barbecue occasionally, choose fresh ingredients and avoid using too many seasonings to reduce the burden on the stomach. Fresh ingredients are delicious in their own right, and too much seasoning will not only mask the original flavor of the ingredients, but may also increase the burden on the body.

Although barbecue carries a rich cultural connotation, we cannot ignore the health risks behind it. Everyone should pay attention to their health and make healthier choices while enjoying their food.

Disclaimer: This article is only health news/health science, and the content does not constitute medication or medical guidelines, it is recommended to seek medical attention in time if you have health problems.