How to enjoy the barbecue, without endangering your health. Nutritionist: “A moment of relaxation, a stress for the body”

During the weekend and on holidays, Romanians gather to spend moments of relaxation and socialization around the grills. At first glance, tables full of small, sausages and beer are an opportunity for joy with family and friends, but which can become a real health danger.

Grains, full of food additives, a serious healthy shutterstock health risk

According to an InfoCons statement-Consumer Protection, a typical portion of the barbecue can hide up to 25 E's, over 62 grams of sugar and 11 grams of salt, values ​​that significantly exceed the recommended daily limits and which can be a real risk for health.

The effects of meat combination with alcohol: from digestive problems, to cancer risk

Dietitician nutritionist, Marilena Oprișanu, explained exclusively for the truth, how these foods affect the body.

“A typical Romanian barbecue portion: small, sausages, fried potatoes, white bread and beer seems a moment of relaxation, but in reality, it can be a real stress for the body. In the short term, the sensation of bloating, slow digestion, fatigue or even gastric reflux may occur, especially if the meal is taken late at night. In the long term, I can say that this combination significantly increases the risk of obesity, cardio-vascular disease and even certain types of cancer, in particular, colorectal“warns the nutritionist.

A factor that favors the risk of cancer is also the combination of meat consumption with the consumption of alcohol – a warning transmitted by the World Health Organization.

“The combination of meat processed with alcohol is particularly problematic. Both are considered class I carcinogenic factors, as WHO says“, she added.

What are the risks associated with E -'s

According to InfoCons, the little ones can contain between 0 and 5 E-EIs, the mustard between 0 and 6, the bread between 0 and 8, and the beer without alcohol between 0 and 6 E-EIs.

Sugar varies between 0 and 3.2 grams in small, 0.9–34 g in mustard, 0.18-9 g in bread and 0.8–16 g in alcohol -free beer.

The amount of salt varies between 1.07 and 2.6 g in the small, 0.82–6.5 g in the mustard, 0.003-2 g in bread and 0–0.03 g in beer.

“Not all E's are dangerous, but many raise question marks if they are frequently consumed. For example, nitrites, used as preservatives in sausages – small, sausages – lead to the formation of carcinogenic substances. Glutamate, sodium momoglutamate (E621) stimulates appetite and can lead to excessive eating. Artificial dyes are related to attention disorders, especially in children.“emphasizes the nutritionist.

Dr. Marilena Oprișanu also draws attention to how different additives are associated or processed.

“If we talk about cooking the meat directly on the flame, especially on the coal barbecue, some compounds are called polycyclic aromatic hydrocarbons, which are toxic. which can even affect the DNA. The more burned the meat, the higher the risk. (…) The problem is not necessarily a small dose of E-EIs, occasionally, but repeated consumption, in highly processed foods. When they become a constant part of the food, the risks increase, especially against the background of a sedentary lifestyle and unbalanced diet“, explains Dr. Oprișanu.

How can we enjoy the barbecue without exceeding the healthy limits

Dr. Oprișanu recommends moderation and conscious choices:

“The barbecue can be a tasty and healthy meal if: we choose lean meat, such as chicken breast, turkey fish; We do not cook directly on the flame or on the jar, to avoid the formation of carcinogenic compounds. Let us always add vegetables – peppers, pumpkin, mushrooms – which bring us fibers and antioxidants.“

According to InfoCons, small and sausages, even if traditional, can accumulate many additives, and the mustard and bread can add more sugar and salt.

The nutritionist recommends that the mustard be simple, without sugar or additives and in small quantities.

“A The teaspoon is enough“, said Marilena Oprișanu.

The nutritionist recommends simple substitutions: fresh meat, marinated with natural spices, thyme or rosemary, whole bread, simple sugar without sugar, small quantities, and alcohol -free drinks or even water and peppermint, beneficial for the liver and digestion.

“The barbecue may remain a pleasant moment but we must not forget that health is not built only during the week“concludes the nutritionist.

Thus, even if the barbecue is a social and culinary ritual, especially in summer or holidays, balance, choosing ingredients and cooking mode are essential to turn this habit into a delicious but safe experience.