With the start of the summer cottage season, the number of people who prefer grilling meat over coals increases. Outings in nature rarely go without shashlik. However, nutritionists warn about the potential harm of such dishes to health. They offer recommendations for proper preparation and consumption of shashlik to minimize its negative impact.
Hazards of Marinades
Many people have their unique recipes for marinating meat. Various ingredients are used to prepare marinades. However, nutritionists warn that vinegar and mayonnaise pose the greatest danger. These components can seriously harm the gastrointestinal tract. At high temperatures, mayonnaise releases harmful fats, while vinegar negatively affects the stomach lining and kidneys.
Kefir-based marinades hinder the absorption of protein and iron. According to nutritionists, pomegranate juice is the optimal option for marinating. It preserves the nutritional properties of the meat, makes it more tender, and does not harm health.
Recommendations for Preparing and Consuming Shashlik
Doctors advise avoiding pork, as it contains fat that contributes to increased levels of 'bad' cholesterol in the blood. This meat requires thorough cooking to eliminate the risk of parasite infection. Beef can be cooked rare or held over coals for a long time. Older adults are recommended to prefer fish and poultry.
To minimize the negative impact of shashlik on health, nutritionists suggest the following tips:
* Consume no more than 150 grams of meat per day.
* To prevent overeating, drink water or fill your stomach with vegetables before meals.
* Limit the amount of red meat cooked over coals, as frequent consumption of shashlik may increase the risk of colon cancer.
* Do not leave the prepared dish outside the refrigerator for several hours to avoid poisoning.
* Avoid shashlik with foreign odors.
* Use baked vegetables as a side dish.
