Harmful substances in grilled meat… Reduce antioxidants in lettuce and sesame leaves
When eating grilled meat or sashimi at a restaurant, perilla leaves, lettuce, and cabbage are sometimes served together. These days, the price of vegetables has gone up and the amount has decreased, but in the past, there were many places that served a full bowl. However, there are people who only eat burnt meat or sashimi without paying attention to vegetables. Vegetables are essential for health. What changes will there be?
◆ When eating grilled food… Lettuce and sesame leaves reduce the toxicity of harmful substances
Meat is said to be boiled for health. This is because substances that are harmful to the body, including carcinogens, are created in the process of roasting. In particular, benzopyrene is produced when carbohydrates, proteins, and lipids in meat are broken down and enter the body. Lettuce and sesame leaves have many antioxidants that reduce oxidation (damage-aging) in the body, reducing the toxicity of benzopyrene in the body. In addition, beta-carotene, which helps lung health, helps protect the bronchi and lungs caused by cooking smoke and kitchen smoke.
◆ The scent of sesame leaves… The effect of reducing greasy taste or fishy smell
Perilla leaves contain ingredients that give off a unique scent, such as limonene and perillaaldehyde, and reduce the fishy smell of raw fish or pork. Perilla oil, which is rich in unsaturated fatty acids, and sesame leaves, which are rich in minerals and vitamins, have a good effect on the blood vessels of the body. It helps prevent stroke (cerebral infarction-cerebral hemorrhage) caused by blockage of cerebral arteries and has been reported to lower blood pressure in patients with cardiovascular disease (data from the National Institute of Agricultural Sciences). It also contributes to the prevention of hyperlipidemia by reducing triglycerides in the blood.
◆ Harmful saturated fats such as meat fat… Effects of onion and garlic
There is a lot of saturated fat in meat, such as fat, which is harmful to the body. If you eat it often, neutral fat and cholesterol increase in the blood, which increases the risk of vascular diseases such as hyperlipidemia, arteriosclerosis, heart disease (angina pectoris/myocardial infarction), and stroke (cerebral infarction/cerebral hemorrhage). The onion’s quercetin and allicin inhibit triglycerides and cholesterol from accumulating in the blood vessels. Garlic also has a lot of allicin, which helps prevent vascular disease by suppressing the formation of blood clots that block the flow of blood.
◆ Dietary fiber in raw cabbage… Cholesterol lowering function
Raw cabbage is low in calories and high in dietary fiber, which promotes intestinal activity. In particular, dietary fiber has the function of directly lowering cholesterol, which is good for preventing inflammation. With 95% water content, it gives a feeling of fullness and prevents overeating. There is a lot of beta-carotene in the green leaves of cabbage, so it is helpful for lung health in a meat restaurant with a lot of smoke. However, people with poor intestinal health should not eat a lot of raw cabbage.