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Harmful substances when barbecuing

  1. Barbecuing is a popular activity for many in good weather in the summer. It is a fun and tasty way of preparing food. But barbecuing can be unhealthy. Grilling at high temperatures can produce harmful substances that can lead to the development of cancer. The development of these harmful, carcinogenic substances can be reduced by sensible barbecuing. The type of barbecue and preparation method play an especially important role in this.

Marinating

  1. Marinating meat reduces the amount of harmful substances that are produced during barbecuing. This is thanks to the antioxidants that are often found in a marinade. These can render the free radicals released from PAH harmless. Antioxidants are found in onion, garlic and herbs, for example. But also a marinade of beer or juice contains antioxidants.

  2. Marinating meat reduces the amount of harmful substances that are produced during barbecuing. This is due to the antioxidants that are often found in a marinade. These can render the free radicals released from PAH harmless. Antioxidants are found, for example, in onion, garlic and herbs. But also a marinade of beer or juice contains antioxidants.



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