Nowadays, along with everything becoming trendy, food has also started becoming trendy. Actually, now in restaurants, a smoky effect is added to the food to make it tasty as well as cool and stylish, so that the food looks more delicious. Actually, smoky foods are those foods that have the taste and aroma of smoke. This taste and aroma mainly come during cooking food in smoke or the smoking process. But it is also very important to know how beneficial or harmful it is for health.
What is this smoke
Wood smoke is usually used for this smoky or foggy effect. This smoke is of many types, such as hot smoke and cold smoke, which enhance the taste of food. At the same time, it is also produced by using liquid nitrogen with dry ice. It is a type of chemical and its temperature is 196 degrees Celsius. If this chemical comes in contact with our skin, it can damage the skin cells.
At the same time, liquid nitrogen spreads rapidly, which can be dangerous for the internal organs of the body and can damage its layers. In particular, it can prove to be very harmful to the digestive system and the stomach. If it is swallowed in the wrong way, it can also damage tissues and organs. Not only this, it can also have many other serious health risks.
Lungs and breathing
This smoke directly affects your breathing and lungs. Small particles present in the smoke can enter through the breath, which can cause allergies, asthma, and other respiratory problems. At the same time, eating smoked food regularly can increase inflammation and oxidative stress in the body, which can also increase the risk of heart disease.
Excessive consumption of sodium
The use of extreme temperatures and smoke in the process of smoking destroys many nutrients in the food, which also reduces the quality of food. Foods with a smoke effect usually contain high amounts of salt and preservatives, which can cause high blood pressure, heart disease, and kidney problems.
Prevention
As much as possible, stay away from smoky food and consume grilled, baked, or steamed food. Keep the temperature under control so that the food is not cooked in smoke for too long.
Effects digestion
Dietician Anshu Chauhan says, that foods prepared with smoke and high heat exposure contain high amounts of harmful organic compounds such as polycyclic aromatic hydrocarbons and heterocyclic amines.
This destroys important nutrients found in food, such as vitamins and minerals, and also increases the risk of health problems, such as metabolic disorders in the liver and kidneys. Both these chemicals are considered carcinogenic, especially when such food is consumed for a long time. Nutrients are heat-sensitive and are released from the food during the smoky process. In such a situation, the protein in the prepared food also gets denatured, which can change its structure. Due to this, he may have difficulty digesting it.
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