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"Barbecue, that's one of life's great joys!" Zhang Tao said with relish in front of the town's barbecue stall, the iron skewers in his hand full of all kinds of meat skewers.
At the age of 23, he is an energetic delivery boy, and the biggest relaxation after work every day is to come here and enjoy a steaming barbecue. Zhang Tao never believed in the so-called "barbecue is harmful". In his opinion, these are unfounded claims, because he has eaten them for so many years and feels quite healthy.
Over time, though, this optimism began to have a non-negligible impact on his health. One day in early summer, Zhang Tao suddenly felt a severe stomach ache after delivering the last courier. He managed to endure the pain to finish the day, but when he got home, the pain intensified, and he had no choice but to go to the hospital emergency room.
After a series of examinations, the doctor diagnosed Zhang Tao with gastritis, which was severe and accompanied by an initial gastric ulcer. Doctors warned him that if he didn't change his eating habits, he was even at risk of developing more serious stomach problems.
The doctor explained that the high-temperature cooking process in barbecued food produces large amounts of harmful substances such as heterocyclic amines, which are recognized as carcinogenic agents. Long-term consumption of grilled meat, especially undercooked red meat, can significantly increase the risk of digestive disorders.
Fuels used in barbecues, such as charcoal, produce large amounts of soot and harmful gases, which are not only harmful to the respiratory system, but may also enter the digestive system through food, causing direct damage to the gastric mucosa. Zhang Tao's habit of eating barbecue almost every night made his gastric mucosa in a state of being stimulated and attacked for a long time, which eventually led to gastritis and gastric ulcers.
Doctors also point out that barbecue foods are often accompanied by seasonings high in salt and sugar, and long-term excessive intake of these foods will not only increase the burden on the stomach, but also increase the risk of cardiovascular disease and diabetes. For Zhang Tao, this is a strong warning that he must change his diet immediately.
Doctors advised Zhang Tao to increase the intake of vegetables and fruits, reduce the intake of red meat and processed meat products, and try to avoid high-temperature cooking foods, and switch to lower-temperature cooking methods such as steaming and boiling, which can greatly reduce the production of harmful substances.
After this crisis, he gradually reduced the number of barbecues he used to try more home-cooked food. As time passed, Zhang Tao's physical condition gradually improved, and the problem of stomach pain also decreased significantly.
He realized that changing his eating habits wasn't just about avoiding pain, but also about long-term health. He began to read widely about food nutrition, participated in various health lectures, and gradually, he began to try his hand at cooking healthy dishes on his own.
The doctor explained to him that the incidence of stomach problems is relatively high among people who eat barbecue regularly, mainly because barbecue food is prone to produce harmful substances such as polycyclic aromatic hydrocarbons and heterocyclic amines during high-temperature cooking. When these substances accumulate to a certain level, they increase the risk of lesions in the stomach and other digestive organs. Zhang Tao's previous pain was the result of the concentrated outbreak of these risk factors.
Zhang Tao gradually reduced his intake of red meat and increased his intake of chicken, fish and plenty of vegetables and fruits. This shift in diet not only reduces the intake of harmful substances in his body, but also provides a rich source of antioxidants that help repair damaged cells, reduce inflammation, and promote overall health.
The doctor also recommended that Zhang Tao increase his intake of whole grains, which are rich in fiber, which can promote gut health and help detoxification. Whole grains such as brown rice and oats not only help with stomach health, but also indirectly reduce excess stomach acid by stabilizing blood sugar levels.
His weight gradually returned to the normal range, and his blood pressure and cholesterol levels improved significantly. These changes have made Zhang Tao feel the importance of healthy eating, and he has even started sharing his experience on social media to help more people realize the benefits of healthy eating.
At another wellness workshop in the community, a new resident asked a question: "Zhang Tao, I also like to eat barbecue, but I don't know how to start changing my eating habits, can you give some specific advice?"
Zhang Tao replied with a smile: "First of all, try to choose the way of steaming and boiling to prepare food, which can greatly reduce the generation of harmful substances. Increase your intake of whole grains and try to replace salt and sugar with more spices and herbs. ”
These simple and practical tips have helped many people start their own healthy eating journeys, and Zhang Tao has become a healthy eating advocate in the community.
What do you think about the barbecue?