1 After grilling, the nature of food tends to be dry and hot, compounded by the use of various seasonings such as cumin, pepper,chili, which are all considered warm in nature.Ingredientsare very spicy, greatly stimulating gastrointestinal peristalsis and secretion of digestive fluids, potentially damaging the digestive tract mucosa. It may also disrupt the balance of one's constitution, leading to "fire toxicity."

2 Easy to contract parasites: grilled food can be charred on the outside but undercooked or even raw inside. If such undercooked or raw meat is substandard, like "ricepork", consumers may ingest parasites and pose a risk of contracting brain cysticercosis.

3 Carries carcinogenic substances: nucleic acids in meats undergo the Maillard reaction during heating, producing gene-mutating substances with most amino acids. These gene-mutating substances could potentially lead to cancer.Additionally, some carcinogens may enter the body through various pathways such as skin, respiratory system, and digestive tract in a grilled environment, leading to cancer.

4 Reduces protein utilization: during grilling, the Maillard reaction occurs.Meat releases appealing aromas when grilled on a stove. However, with the release of these aromas, vitamins are destroyed, proteins undergo denaturation, and amino acids also suffer damage, significantly affecting vitamin, protein, and amino acid intake.Therefore, long-term consumption of grilled foods will affect the utilization of these substances.5 Overconsumption of grilled or overcooked protein-rich foods, such as grilled lamb skewers,grilled fish

skewers, etc., can significantly impair vision in adolescents and cause myopia.Women who frequently eat fried egg meat dishes are at a higher risk of developing ovarian cancer and breast cancer; eating them every two days increases the incidence by three times compared to once a week, and five times compared to once a month.6 Raw materials ，Roast the fish.Chaining and piercing can severely affect teenagers' vision, leading to myopia.Eating fried eggs and meat frequently increases the risk of ovarian cancer and breast cancer for women, with risks three times higher if consumed every two days compared to once a week, and five times higher if consumed once a month.

6. The source of ingredients is shocking, and the hygiene conditions during processing are even more worrying.