New U.S. research warns that barbecues use less fat and are less carcinogenic.

Original title: New U.S. study warns that barbecues use less fat and are less carcinogenic
people know that eating too much barbecue food increases the risk of cancer. Follow these tips to make barbecues safer to eat and reduce the risk of cancer, Medical Daily reported recently.
1. Choose lean meat. Choose less fat, more chicken, fish and lean beef. Lean meat drips less oil during grilling and produces less smoke.
2. Grilled vegetables. Vegetables are a safer barbecue ingredient because the ingredients they contain are not easily carcinogenic in themselves. And vegetables take less time to cook and are less likely to form carcinogens.
. Wash the grill thoroughly before grilling. This also reduces carcinogens such as smoke from barbecues.
. Put a layer of tin foil on the grill. Poke small holes in the foil so that the fat in the meat can still drip and the smoke on the food will be reduced.
. Steam or cook the ingredients first. This reduces the amount of time the food is roasted on fire and reduces the production of carcinogens. (An Wei)