Why can't roast duck be eaten often?

Smoked roast duck meat can produce benzopyrene after processing, which has carcinogenic effect and is not suitable for long-term consumption.

In the process of barbecue, "Maillard reaction" will occur. With the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of the three. Therefore, eating barbecue will affect the utilization of the above substances.

In Maillard reaction, nucleic acids and most amino acids in meat are decomposed by heat to produce gene mutation substances, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.

Extended data

efficacy

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins, vitamin E and other vitamins than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human flesh and has a protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold, sweet and salty, which mainly tonifies fatigue, nourishes the yin of the five internal organs, clears the heat of fatigue, nourishes blood and promotes blood circulation, nourishes the stomach and produces fluid, relieves cough and spasms, and eliminates snail stagnation.

Taboos and side effects

Obesity, arteriosclerosis and chronic enteritis should eat less; People who have a cold should not eat it.

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