Passion for barbecue can lead to the development of cancer. This was told to the TV channel Zvezda Moscow dietitian, member of the Association of dietitians and nutritionists Marina Makise.
At the same time, the specialist explained, if you eat no more than 200-250 grams kebab once a week, provided that it is made with dietary meat, the consumption of this product will not cause harm to the body.
As noted by Marina Makisha, the danger of barbecue lies in the cooking process: cooked on an open fire, it often gets soot is a carcinogen that can promote cancer development. In addition, the negative impact on the body is able to have TRANS fats produced by the combustion of fat. They are bad for the liver, but can also provoke a number of diseases, including cancer.
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