April 24 11:11
Nutritionist and healthy eating expert Anastasia Smirnova explained why conventional recipes for marinating meat can be harmful to health and how to enjoy barbecue without consequences for digestion. Yamal 1 provides expert advice.
Related materials
Anastasia Smirnova named mayonnaise and vinegar as the main “anti-heroes” of the table. When heated over coals, mayonnaise releases carcinogens and overloads the pancreas. Vinegar in high concentrations irritates the stomach lining and makes meat too tough to digest.
The expert recommends alternatives. One of the most gentle options is a highly carbonated mineral water with a lot of onions. Carbon dioxide gently breaks down fibers, and onion juice works as a natural antiseptic.
Kefir or natural Greek yogurt are best for poultry. Lactic acid acts more gently than acetic acid, protects the product from overdrying and facilitates the functioning of the gastrointestinal tract.
The nutritionist paid special attention to pomegranate juice. It is rich in antioxidants, gives meat a delicious taste and helps neutralize harmful substances that are formed during frying. This option is even great for venison.
If you need to cook meat quickly, Smirnova advises using kiwi. The actinidin enzyme softens the product in just 30 minutes. But you shouldn’t keep meat in fruit pulp for longer – it will lose its structure.
The expert advises generously adding fresh herbs to the marinade: rosemary, thyme or turmeric. These are natural antioxidants. And it’s better to serve the finished kebab with plenty of fresh herbs and vegetables – they help the body absorb heavy protein.
Newslab now in MAX. News is also published in OK | VK | Zen | Telegram
Related links:
- In April and May, Russians can expect shorter work weeks and longer weekends
- Summer residents were warned about fines for cooking barbecue on the site
