The barbecue is a practical and fun way to gather family and friends to have a meal at home, however, this type of activity can be harmful to your health, especially if it is done more than twice a month.
This is because, while cooking, the meat releases fat that falls on the charcoal and flames, causing smoke to appear. This smoke is usually made up of hydrocarbons, a type of substance that is also present in cigarettes and has been identified as potentially carcinogenic.
When hydrocarbons are inhaled with smoke, they are able to reach the lung quickly and irritate its walls, causing small changes in the DNA of cells that, over time, can cause mutations that can turn into cancer.
Also know the risks of eating burnt food.
How to eliminate barbecue smoke
The greater the amount of smoke, the greater the amount of hydrocarbons in the air and, therefore, the greater the risk of lung problems, especially in people who work in restaurants or have frequent barbecues.
In these cases, there are some precautions that can be used to reduce contact with carcinogens, such as:
- Let the meat marinate with rosemary, thyme or pepper: the seasoning prevents the fat from dripping on the charcoal when grilling, in addition to increasing the flavor; Pre-cooking the meat in the oven: removes some of the fat and decreases the time the meat needs to stay on the charcoal, decreasing the amount of smoke; Place a sheet of aluminum foil under the meat: so that the fat does not drip over the flames or the coal, avoiding smoke.
In addition, it is important to avoid getting too close to the grill while the meat is grilling and, whenever possible, have a barbecue in an outdoor location with little wind, to reduce the risk of inhaling smoke. Another option is to place an exhaust fan near the grill to suck out the smoke before it is spread into the air.
