Finally, the barbecue season starts again: Sausages, chops or steak just taste better from the grill than from the pan. But probably it is also the pinch of summer, which gives the Schmauß the right spice. Even those with a sensitive stomach or a tendency to heartburn do not pay attention to the edge of the fat or burned food ("that's all") or to a glass of beer more or less. The next morning comes the regret - or after the next report on carcinogenic substances in the grill.
Fat and alcohol cause heartburn
Especially people with irritable stomach are sensitive to fatty meats with rich cocktail or mayonnaise-containing sauces. If the whole thing is accompanied by plenty of alcohol, heartburn or stomach ache will quickly set in, as fat and alcohol are considered classic acid relaxers. As an alternative to lean cuts of meat such as neck chops, steaks, loins or poultry, vegetable skewers or fish, as it comes in this country, although so healthy, far too rare on the table.
If you like it exotic, you can try cooking banana - they contain valuable carbohydrates, which are especially important for a healthy diet. Meat does not need additional fat for grilling, the vegetables can be drizzled with vegetable oil. Instead of fat sauces, they make quark dips with fresh herbs and garlic.
Spices increase well-being and performance
Dr. Glatzel from the Dortmund Max Planck Institute has even found that spices increase well-being and performance, for example, mustard promotes fat digestion and can therefore mitigate heartburn and flatulence. Marjoram (also called sausage herb) is stomach-strengthening and antispasmodic. The spice turmeric (included in curry) relieves irritable stomach aches and bloating - and goes well with chicken banana.
Sensitive people therefore benefit from Curcuma preparations (for example Curcumen) from the Javan Turmeric Curcuma xanthorrhiza.
Alcohol attracts stomach acid and hangover
On hot days, the body loses a lot of fluid - with alcohol, the drainage is driven even further: against a glass of wine or beer, of course, nothing to say, but you should first be aware to quench your thirst with non-alcoholic mixed drinks. This is especially true for heartburn sufferers. Excess acid is bound, for example, by the active ingredient Algeldrat. In contrast, simethicone relaxes the bloated and irritated gastrointestinal area: the ideal combination (Paractol) for the evening and the morning after.
Do not be afraid of grilling
Especially people with sensitive stomach suffer from the fear of stomach or intestinal cancer and therefore often completely abstain from grilling. Despite all the horror stories about cancer risk by crickets, but no one has to do without the summer fun. If some rules are observed: It is important that the coals are properly annealed, preferably 45 minutes. After all, they excrete carcinogenic substances, the polycyclic aromatic hydrocarbons (PAHs).
The same applies to the grilled, which is already black on the outside and still bloody inside. Because burned up also promotes the development of cancer. Anyone who uses gasoline or methylated spirits for lack of time to start the fire risks serious burns. More dangerous are grill lighters, which must also be completely burned, otherwise toxic fumes are produced.
Incidentally, the addition of mustard not only makes fatty foods more compatible, but also the spicy paste is supposed to defuse the carcinogenic hydrocarbons, according to food chemist Udo Pollmer.
When fat becomes poison
The grilling is criticized mainly because of the polycyclic aromatic hydrocarbons, which are also produced, for example, when meat juice or fat dripping into the embers and burns there. The food to be grilled sucks in full of the steam, which is additionally inhaled. Make sure that extra fat meat is well shielded, for example, cooked in aluminum pans.
Cured or smoked meat (such as ham, smoked bacon, Leberkäse, Kasseler, Viennese) should not be grilled, which form due to the high temperatures carcinogenic nitrosamines. By the way, additionally used fat should heat up high. High-quality cold-pressed edible oils lose their health-promoting properties due to high temperatures.