The gastroenterologist told about the safe use of shish kebab

Marinades with an excess of salt, sugar and hot spices can negatively affect your health, especially if consumed regularly. Evgeny Belousov, a gastroenterologist at JSC "Medicine" (Academician Roitberg Clinic), Candidate of Medical Sciences, told Izvestia on April 3 about how much shish kebab you can eat per day and how this food affects your health.

"A large amount of salt retains fluid, increases blood pressure and puts strain on the kidneys and heart. Excess sugar increases the calorie content of the dish, and hot spices can irritate the gastric mucosa," he said.

According to the expert, marinades based on kefir, natural yogurt, mineral water or lemon juice are a safer alternative. It is also allowed to use herbs, garlic and onions, which add flavor without harm to the body.

Belousov stressed that even with proper cooking, it is important to observe moderation. For an adult without chronic diseases, it is safe to consume shish kebab no more than once or twice a month, and the optimal portion is 150-200 g. Excessive consumption of fried meat increases the load on the liver and pancreas, and also increases the risk of cardiovascular diseases.

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The expert added that to balance the diet, it is better to combine shish kebab with fresh or baked vegetables and herbs, as well as avoid fatty sauces, replacing them with light dressings based on oil and lemon juice.

The doctor paid special attention to the nutrition of children. According to him, shish kebab can be included in the diet of a child over three years old, choosing low-fat meats and avoiding burnt crust. At the same time, portions should be reduced, and consumption should be no more than once a month.

In addition, Belousov warned about the additional burden on the body when combining barbecue with alcohol. According to him, this combination increases the load on the liver and can slow down the metabolism, causing discomfort and exacerbation of chronic diseases.

Immunologist Elena Sycheva warned on March 26 about the risks of the early opening of the barbecue season. She noted that temperature fluctuations and the state of the immune system can increase the risk of the spread of infectious diseases during the early opening of the season. According to the expert, March is a period when the immune system is weakened after winter, and temperature changes create stress for the body.

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