So that grilling doesn’t upset your stomach

So that grilling doesn't upset your stomach

The barbecue season is finally beginning again: sausages, chops or steak   simply taste better from the grill than from the pan. But it’s probably also the pinch of summer that gives the feast the right flavor. Even people with a sensitive stomach or a tendency to  heartburn  don’t pay attention to the fat edge or burnt (“that tastes even better”) or a glass of beer more or less. Regret comes quickly the next morning – or after the next report about carcinogenic substances in grilled food.

Fat and alcohol cause heartburn

Above all, people with  an irritable stomach  react sensitively to fatty meats with rich sauces containing cocktails or mayonnaise. If the whole thing is accompanied by plenty of alcohol, heartburn or  stomach pains quickly set  in, because fat and alcohol are considered classic acid looseners. As an alternative to lean cuts of meat such as neck chops, steaks, loin or poultry, there are vegetable skewers or fish, because, despite being so healthy, they are far too rarely served in this country.

Exotic alternative

If you like it exotic, you can try plantains – they contain valuable  carbohydrates , which are particularly important for a healthy diet. Meat does not need additional fat for grilling, the vegetables can be drizzled with vegetable oil. Instead of making greasy sauces, they make quark dips with fresh herbs and  garlic .

Spices increase well-being and performance

dr Glatzel from the Max Planck Institute in Dortmund even discovered that spices increase well-being and performance, for example mustard promotes fat digestion and can therefore alleviate heartburn and  flatulence  . Marjoram (also called sausage herb) is stomachic and antispasmodic. The spice turmeric (found in curry) relieves irritable stomach complaints and flatulence – and goes well with plantains with chicken breast.

Sensitive people therefore benefit from turmeric preparations (e.g. turmeric) from the Javanese turmeric Curcuma xanthorrhiza.

Alcohol lures stomach acid and hangovers

On hot days, the body loses a particularly large amount of fluid – alcohol exacerbates the dehydration even further: Of course, there is nothing to be said against a glass of wine or beer, but you should make sure to quench your thirst with non-alcoholic mixed drinks first. This is especially true for heartburn sufferers. Excess acid is bound, for example, by the active ingredient algeldrate. Simethicone, on the other hand, relaxes the bloated and irritated gastrointestinal area: the ideal combination (Paractol) for the evening and the morning after.

Don’t be afraid of the grill

People with sensitive stomachs in particular suffer from the fear of stomach or  colon cancer  and therefore often do without barbecuing altogether. Despite all the horror reports about the risk of cancer from crickets, nobody has to miss out on summer fun. If a few rules are observed: It is important that the coals are properly glowed through, preferably 45 minutes. Because before that they exhale carcinogenic substances, the polycyclic aromatic hydrocarbons (PAH).

The same goes for the grilled meat, which is already black on the outside and still bloody on the inside. Because burned food also promotes the development of cancer. If you don’t have time and use petrol or denatured alcohol to start the fire, you risk severe  burns . Barbecue lighters are less dangerous, but they must be completely burned, otherwise poisonous vapors are released.

Incidentally, adding mustard not only makes fatty foods easier to digest, but the spicy paste is also said to defuse carcinogenic hydrocarbons, according to food chemist Udo Pollmer.

When fat becomes poison

Grilling is criticized primarily because of the polycyclic aromatic hydrocarbons that are also produced, for example, when meat juice or fat drips into the embers and burns there. The grilled food soaks up the steam that is also inhaled. Make sure that particularly fatty meat is well protected, for example prepared in aluminum pans.

Cured or smoked food (such as ham, smoked bacon, meat loaf, Kasseler, Wiener) should not be grilled, as the high temperatures produce carcinogenic nitrosamines. Incidentally, additional fat used should be able to be heated to high temperatures. High-quality, cold-pressed edible oils lose their health-promoting properties at high temperatures.

Grill without regrets

  • Allow the coals to glow thoroughly.
  • Do not allow fat to drip into the embers, shield the food to be grilled.
  • Don’t eat anything burnt.
  • Do not grill cured meat products.
  • Give preference to fish, vegetables, fruit over meat.
  • Low-fat meats and sauces prevent heartburn in those with stomach problems.
  • Providing plenty of side dishes, such as  bread  and salads, reduces the consumption of grilled meat.
  • Do not leave meat and salads in the sun beforehand, as this increases the risk of bacterial colonization.
  • Only use charcoal, anything else can release toxic fumes (e.g. painted wood, waste paper).

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