How not to turn a traditional May holiday dish into a health bomb
Regardless of whether you are happy with the long May holidays that have begun or not, one thing is invariable: you will have to eat barbecue!
This is a tradition, not by us, nor by us to cancel.
But what about the postulate of a healthy diet that fried is harmful?
Alas, fried food is bad. And that cannot be changed.
But there are nuances.
I have already written more than once that one of the main factors of aging - accumulation of end products of glycation (CNG). It is a product of the Maillard reaction: a chemical reaction between carbohydrates and amino acids found in protein.
Maillard reaction - This is a completely natural process that occurs in our body at normal body temperature. Of course, the grill is much faster and more intense.
End product of glycation - this is a crispy crust, it is not for nothing that this reaction is called “tasty”. For example, I remove everything that is "ruddy" from food, carefully cut off the "coals", and so on.
Our body has a natural defense against AGE. On average, a person can safely process about 15 thousand units of CNG for himself. Anything higher than this spoils our health and accelerates aging.
For example, sung in American TV series fried bacon Is just a bomb with CNG products. In 100 grams of such a roast - more than 90 thousand CNG, 6 daily norms! And if you just cook it in the microwave, then the amount of CNG will decrease exactly 10 times!
IN sausage, just boiled in water - there are a lot of CNG, more than 7 thousand. And in the fried one - more than 11 thousand.
I attach a table showing how much CNG is in meat for different cooking methods. The tables can also be viewed in my instagram.
How to reduce the harm from CNG
Counting glycation end products in your daily routine is a tricky and daunting task. Products interact with each other to enhance and customize the Maillard reaction. And - this is the most interesting thing - reducing it!
There are scientific evidence, that the production of CNG is greatly reduced if the meat is soaked in lemon or any other citrus juice before cooking. Moreover, the effect begins to be felt already with a 10-minute marinade.
There is also condimentsproven to reduce the harm from CNG. Here they are:
- sage,
- marjoram,
- tarragon
- rosemary
- carnation,
- allspice,
- cinnamon,
- turmeric.
I'm not sure if all these spices are good for a classic barbecue, but in general they are very, very good for cooking meat on a fire.
IN as a side dish boiled broccoli is best - it contains the powerful cancer-protective substance sulforaphane, which also helps to cope with AGE.
And finally, to myself - I will try not to fry the kebab. I will cook meat in souvid.
Your Doctor Pavlova
Eat meat or not: which is healthier?
Again about mayonnaise, so tasty and so insidious
