Speaking of eating barbecue, it's hot all year round. Especially in autumn, it's even more important to eat barbecue for a refreshing breeze. However, eating barbecue may cause carcinogens and affect skin health after consumption, which is also a concern for many people. What really needs to be worried about is the carcinogens and pro-inflammatory ingredients produced during the charcoal grilling process. How should we reduce the carcinogens in grilled meat or reduce their harm? Carbon grilling produces two types of carcinogens. When using a microwave or an electric oven, the carcinogen content is much lower. Fats during the charcoal grilling process produce polycyclic aromatic hydrocarbons (PAHs) as carcinogens, while proteins produce heterocyclic amines as carcinogens after overheating. As long as it is grilled with charcoal or open flame, it is difficult to avoid local overheating and the generation of carcinogens is inevitable. Even if it is not grilled, but fried or fried, these two types of carcinogens can still be produced. Relatively speaking, if meat is roasted in a microwave or electric oven, the content of carcinogens is much lower. Because the oven can control the temperature, as long as the heating temperature of all parts of the food is controlled below 200 ℃, the amount of carcinogens produced will be very small. Generally speaking, when the oven temperature is set to 200 ℃, as long as the cooked product is taken out in a timely manner, the actual heating temperature of the roasted meat will not reach 200 ℃, because water evaporation will cause the surface temperature of the meat to decrease, while the internal temperature of the meat will be lower. So, it's still safe to eat skewers baked in your own oven. However, many people like that bite and must use charcoal to feel delicious, believing that the smoky taste brought by the oil dripping on the charcoal fire is an important component of the delicious barbecue. The Maillard reaction of "looking beautiful and eating fragrant" can cause a series of troubles to the body. Barbecue and fried foods also produce many pro-inflammatory substances, which are very unfriendly to the skin and can promote acne, worsen various skin and mucosal inflammations. The reason why fried and grilled foods are so fragrant is because they undergo the "Maillard reaction", which produces many aromatic substances. However, if this reaction is strong, it will also produce a large number of "advanced glycation end products" (AGEs). Research has confirmed that the order of AGEs produced by different food cooking methods is: frying/grilling gt; Oven Roasting gt; Stew and Boil gt; Fresh food. For example, in fresh chicken before cooking, there is almost no AGEs; But in grilled chicken, the content has significantly increased, with more fried chicken, and in grilled or fried chicken skin, the content of AGEs is extremely high. When these substances are excessive, they can bring a series of troubles to the body: inducing insulin resistance; Activate oxidase to produce free radicals; Promote inflammatory response; Inducing cell apoptosis; Reduce energy generation, etc. These effects can promote skin aging. The polycyclic aromatic hydrocarbon carcinogens and heterocyclic amine carcinogens mentioned earlier are themselves pro-inflammatory substances. The acrylamide substances produced in the Maillard reaction are also pro-inflammatory components, coupled with the support of AGEs... The impact on physical health can be imagined. Previous studies have confirmed that the accumulation of AGEs in the skin is related to human aging, and even to the risk of various chronic diseases. For example, cardiovascular disease risk, vascular sclerosis indicators, nervous system