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"Be careful when grilling, this way of eating may increase the risk of cancer. The doctor's words drifted gently by the wind on a sunny weekend afternoon.
Peng Zhan and his friend Song Qi are busy at the barbecue area in the park, and they are preparing to enjoy a leisurely weekend.
The two suddenly noticed this message popping up on Peng Zhan's mobile phone, and couldn't help but have questions about this seemingly ordinary way of gathering.
Peng Zhan is an urban planner who always pays special attention to detail. After reading this article, he immediately sparked thoughts about food safety.
Peng Zhan and Song Qi began to discuss what cooking methods might cause food to become unhealthy.
At this time, Peng Zhan recalled the knowledge about food seasonings he had heard in a health lecture before, especially the use of fuel consumption.
Oil, as a commonly used condiment in barbecue, has become the first choice for many people when grilling food due to its unique umami taste.
But at that lecture, the doctor mentioned that some components of the oil consumption may be converted into substances that are harmful to the human body under the action of high temperatures.
Still, Peng Zhan didn't pay much attention to this information at the time.
During the discussion, Song Qi mentioned that one of his relatives had unfortunately suffered from stomach cancer due to long-term consumption of barbecue food.
This case triggered Peng Zhan's further thinking about fuel consumption. He began to look up medical studies to find out more details.
Through research, Peng Zhan found that the commonly used oil consumption contained a compound called benzopyrene, a polycyclic aromatic hydrocarbon, which has been classified by the World Health Organization as a potential human carcinogen.
During the grilling process, if the temperature is too high, the amount of benzopyrene in the oil consumption will increase, thereby increasing the carcinogenic risk of the food.
However, Peng Zhan's further research uncovered an unexpected point.
He learned that not all spices are harmful, in fact, some spices such as ginger and garlic are rich in antioxidants that can neutralize some of the harmful substances in barbecued food.
In particular, gingerol contained in gingerol can reduce carcinogens produced in meat during high-temperature cooking to a certain extent.
Peng Zhan discussed these findings in depth with Song Qi and decided to change the way they grilled.
They started using sliced ginger and minced garlic as the main seasoning for barbecue, trying to avoid using too much oil, and controlling the heat to prevent the food from being over-burned.
This experience not only changed Peng Zhan's perception of food seasonings, but also made him realize the importance of the right way to eat them for health.
Over time, through his career platform, Peng Zhan began to advocate for a healthier urban lifestyle, including promoting a scientific barbecue culture.
At the end of the story, Peng Zhan encountered a problem: despite the use of healthier seasonings and cooking methods, the information on food safety in the market was still complex and difficult to understand.
So, how can we effectively raise public awareness and understanding of food safety?
To answer this question, we first need to recognize the importance of messaging.
The right information can guide people to make healthy choices, and the spread of information relies on multi-channel education and publicity.
Government departments, educational institutions and the media should all take responsibility for educating the public and communicating scientific food safety knowledge in an easy-to-understand and engaging way.
In addition, community activities, health talks, etc., can increase the public's sense of participation, so as to increase their attention and understanding of the issue.
Through these methods, we can not only improve people's health, but also contribute to the healthy development of society as a whole.
What do you think about this? Welcome to discuss in the comment area!