So that Barbecue does Not Affect the Stomach

Finally, the barbecue season begins again: sausages, cutlets or steak simply taste better from the grill than from the pan. But it is probably also the pinch of summer, which gives the Schmauß the right spice. Even people with sensitive stomachs or a tendency to heartburn don’t pay attention to the fatty edges or burnt food (“that tastes even better”) or to a glass of beer more or less. The next morning comes quickly the regret – or after the next report about carcinogenic substances in the barbecue.

Fat and alcohol cause heartburn

Especially people with irritable stomachs react sensitively to fatty meats with rich cocktail or mayonnaise-containing sauces. If the whole thing is still accompanied by plenty of alcohol, heartburn or stomach pain quickly set in, because fat and alcohol are considered to be classic acid looseners. As an alternative, in addition to lean cuts of meat such as neck chops, steaks, sirloin or poultry, offer vegetable skewers or fish, because it comes in this country, although so healthy, far too rarely on the table.

Exotic alternative

If you like it exotic, you can try once plantain – they contain valuable carbohydrates, which are particularly important for a healthy diet. Meat does not need additional fat for grilling, vegetables can be drizzled with vegetable oil. Instead of fat sauces, why don’t they make curd dips with fresh herbs and garlic.

Spices increase well-being and performance

Dr. Glatzel of the Dortmund Max Planck Institute has even found 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 symptoms and flatulence – and goes great with plantain with chicken breast. Sensitive individuals will therefore benefit from curcuma preparations (for example, curcumen) made from the Javanese turmeric Curcuma xanthorrhiza.

Alcohol attracts stomach acid and hangover

On hot days, the body loses a particularly large amount of fluid – alcohol makes dehydration even worse: There is nothing to be said against a glass of wine or beer, of course, but you should make sure to quench your thirst first with non-alcoholic mixed drinks. 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 tract: the ideal combination (Paractol) for the evening and the morning after.

Don’t be afraid of the barbecue

Especially people with sensitive stomachs suffer from the fear of stomach or intestinal cancer and therefore often refrain from barbecuing altogether. Despite all the horror reports about cancer risk from barbecues, however, no one has to do without summer fun. If some rules are considered: It is important that the coals are properly through-glowed, best 45 minutes. Before that, they emit carcinogenic substances, polycyclic aromatic hydrocarbons (PAHs). The same also applies to grilled food that is already black on the outside and still bloody on the inside. Burnt food also promotes the development of cancer. Anyone who resorts to gasoline or methylated spirits to get the fire going for lack of time risks severe burns. Barbecue lighters are less dangerous, but they must also be completely burned, otherwise toxic fumes will be produced. Incidentally, the addition of mustard not only makes fatty foods more digestible, but the spicy paste is also said to defuse carcinogenic hydrocarbons, according to food chemist Udo Pollmer.

When fat becomes poison

Barbecuing is criticized primarily because of polycyclic aromatic hydrocarbons, which are also produced, for example, when meat juice or fat drips into the embers and burns there. The grilled food gets soaked up by the steam, which is also inhaled. Make sure that especially fatty meat is well shielded, for example, prepared in aluminum pans. Cured or smoked meat (such as ham, smoked bacon, meat loaf, pork loin, wiener) should not be grilled, as the high temperatures cause carcinogenic nitrosamines to form. By the way, any additional fat used should be able to be heated to a high temperature. High-quality cold-pressed cooking oils lose their health-promoting properties due to high temperatures.

Barbecue without remorse

  • Let coals glow through properly.
  • Do not let fat drip into the embers, shield grilled food.
  • Do not eat anything burnt.
  • Do not grill cured meats.
  • Give preference to fish, vegetables, fruits over meat.
  • Low-fat meats and sauces prevent heartburn in the stomach.
  • Provide plenty of side dishes, such as bread and salads, mitigate barbecue meat consumption.
  • Do not leave meat and salads in the sun beforehand, this increases the risk of bacterial colonization.
  • Only use charcoal, everything else can release toxic fumes (for example, painted wood, waste paper).